Feta and pesto bread-stick twists


  • Prep Time20 mins
  • Total Time20 mins
  • Makes16 twists
*PLUS Baking Time: 13 minutes
Feta and pesto bread-stick twists

Andreas Trauttmansdorff


  • vegetable oil

  • 1/3 cup crumbled feta

  • 2 tbsp store-bought or homemade pesto

  • 311-g pkg Italian soft bread sticks, such as Pillsbury


  • 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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Following the method above, replace feta and pesto with these other winning combinations.