• 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.

Spread on the Pesto

Sprinkle on the Cheese

Fold over the long side.

Cut, twist, rise and bake


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.

24 views0 comments

Recent Posts

See All

© 2025 Cooking In The Jungle. Proudly created with

  • Facebook - Black Circle