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  • Deby Hogue

Pesto and Mozzarella bread sticks

A glass of wine or a beer and you have dinner! You could add a nice salad if you feel the need and I did but the next day it was beer and a bread stick. They are a little soft and crunchy. The Mozzarella gets a little crunchy as it oozes out of the bread sticks and the Pesto, well come on if you like Pesto and bread it's a match made in heaven. Dip in sauce it's another meal option.

Pesto Mozzarella bread sticks

Spread on the Pesto

Sprinkle on the Cheese

Fold over the long side.

Cut, twist, rise and bake

Dough

2 cups flour and about 1/2 cup more or so for kneading

1 1/8 teaspoons of instant yeast

1 Tablespoon olive oil

3/4 cup warm water

Pesto home made or store bought. About 1/2 cup

Mozzarella Cheese, I used about 1/2 cup because thats all I had. Use more if you like.

Whisk 2 cups of the flour, yeast and salt together in a large bowl. Add the oil and water and stir with a rubber spatula until the dough comes together and looks shaggy. Turn dough onto a lightly floured counter or board and knead until smooth adding more flour as needed to prevent sticking to the counter or board, about 8-10 minutes, form into a ball and but in large oiled bowl cover with a cloth napkin and let rise until double about 1 to 11/2 hours.

Turn the dough out onto a lightly oiled work surface. Pat and roll into a 20" by 10" rectangle.

Spread the dough with the pesto almost to the edges.

Sprinkle on the Mozzarella cheese.

Fold the dough in half with the long edges, just fold over

Give it a quick roll over with the rolling pin not to heavy handed.

Press edges lightly.

Cut into 20 1" slices, for some reason I got 18, go figure.

Twist as you place them onto a parchment lined cookie sheet, spray with olive oil.

Cover them and let rise about 30 minutes.

Preheat oven to 375

Bake for about 20-25 minutes until a little golden brown.

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