Feta and pesto bread-stick twists
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- Prep Time20 min
- Total Time20 min
- Makes16 twists
Andreas Trauttmansdorff
Ingredients
vegetable oil
1/3 cup crumbled feta
2 tbsp store-bought or homemade pesto
311-g pkg Italian soft bread sticks, such as Pillsbury
Instructions
Preheat oven to 350F (180C). Lightly spray or oil a rimmed baking sheet. In a small bowl, stir feta with pesto. Remove bread-stick dough from package. Gently unroll on a large cutting board. Using a sharp knife, slice dough along pre-marked lines and separate.
Using your fingers, completely flatten strips. Spread about 2 tsp (10 mL) feta-pesto mixture over each strip. Fold dough in half lengthwise, then press together. It's OK if some of filling leaks out from edges.
Working with one piece at a time, stretch stick lengthwise into a piece about 12 inches (30 cm) long. Cut in half to make 2 sticks. Twist ends of each stick in opposite directions to create a twirled effect. Place on baking sheet. Repeat with remaining strips. Bake in centre of preheated oven until golden, 13 to 15 minutes. Remove to a cooling rack. Great warm or at room temperature. Bread sticks will keep well, stored in an airtight container at room temperature, up to 2 days.
Nutrition (per serving)
Calories 69, Protein 2g, Carbohydrates 9.6g, Fat 2.3g, Sodium 192mg.
Growing up, we loved dipping crunchy store-bought bread sticks into chip dip. These days, we also love the soft, flaky ones - still store-bought, but baked up at home. Add Mediterranean flair with a feta-and-pesto filling. And be sure to try our other fillings (below).
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Blue Cheese & Apricot Jam
Stir 1/3 cup (75 mL) crumbled blue cheese with 2 tbsp (30 mL) apricot jam.
Goat Cheese & Red-Pepper Jelly
Stir 1/3 cup (75 mL) crumbled goat cheese with 2 tbsp (30 mL) red-pepper jelly.
Variations
Following the method above, replace feta and pesto with these other winning combinations.
