Try this Cheesy Breadsticks Recipe.
- salt to taste
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 2 tablespoons sour cream
- 2 tablespoons buttermilk
- 1 teaspoon rice vinegar
- salt and freshly ground pepper to taste
- 1 batch no-knead pizza dough or store bought dough
- 1-2 cloves garlic crushed
- 1/4 – 1/2 cup shredded cheddar
- 1 tablespoon parmesan
- 1 (28 oz) can peeled whole peeled tomatoes
- 2 springs fresh basil leaves attached
- 1 medium yellow onion peeled and cut in half
- 1/2 cup kewpie mayo
- 2 tablespoons sliced green onions finely chopped fresh chives, and/or italian parsley
- Carbohydrate 2.64773585923575 g
- Cholesterol 13.1929687560869 mg
- Fat 5.31210664301171 g
- Fiber 0.429121882737019 g
- Protein 0.794560859897706 g
- Saturated Fat 3.1346093764194 g
- Serving Size 1 1 Serving (37g)
- Sodium 647.107531284167 mg
- Sugar 2.21861397649873 g
- Trans Fat 0.352300234528709 g
- Calories 60 calories
Step-by-step
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Gently roll out the pizza dough into a rough rectangle and cut into 8 sticks.
- Combine the melted butter and garlic together and generously brush onto the breadsticks.
- Evenly divide the shredded cheddar and parmesan.
- Bake for 10-12 minutes or until cheese is melty and the breadsticks are golden brown.
- Enjoy warm with pizza and ranch sauce!
- Blend the tomatoes in a blender until just puréed.
- In a saucepan, heat up the oil and butter together over medium low, until the butter is melted.
- Add the garlic, oregano, and red pepper flakes.
- Stir until fragrant, but not brown, about 3 minutes.
- Add the puréed tomatoes, basil, onion halves, and sugar. Bring to a simmer, then reduce the heat until one or two bubbles break the surface every so often.
- Cook, reducing, for about 1 – 1.5 hours, stirring occasionally.
- Remove the basil and onions.
- Taste and season with salt.
- Use for pizza or dipping!
- Stir together all of the ingredients.
- Adjust seasoning to taste and enjoy!
Operating under the constraint of a standard home oven requires maximizing radiative heat transfer, which is why preheating to 425 degrees Fahrenheit on a parchment-lined rimmed baking sheet is non-negotiable for achieving a crisp bottom crust. When dough contacts a hot, dry surface, moisture immediately flashes to steam, creating microscopic air pockets that expand and lift the gluten network. Brushing the shaped dough with a mixture of melted butter and minced garlic before adding cheese introduces fat that prevents the dough from absorbing excess moisture from the dairy as it melts.
The most common failure mode when preparing this style of snack involves burning the garlic during the initial fat-cooking phase for the sauce. Garlic contains volatile sulfur compounds that char and turn intensely bitter if exposed to direct heat above medium-low for more than three minutes. Cooking the aromatics gently in a combination of oil and butter protects the compounds while extracting fat-soluble flavors into the pan before the puréed tomatoes are introduced for their long reduction.
Simmering the tomato sauce for one to one and a half hours serves a precise chemical purpose, driving off excess water content to concentrate natural sugars and glutamates. Keeping the heat low enough that only one or two bubbles break the surface every so often prevents scorching the delicate sugars while encouraging the breakdown of pectin in the fruit. Discarding the onion halves and basil at the end removes spent fibrous material without leaving bitter notes behind in the finished reduction.
Adapting this formulation for different dietary needs requires careful ingredient selection, such as substituting store-bought gluten-free pizza dough for the standard wheat-based option. Gluten-free doughs typically lack structural elasticity, meaning bakers should handle the material gently and avoid aggressive rolling to prevent tearing. Monitoring the baking time closely ensures the cheese reaches a fully melted, bubbling state without over-drying the alternative starch matrix.
