Tomato Breadsticks - cooking recipe

Ingredients
    2 1/4 cups flour
    2 tablespoons grated parmesan cheese
    1 tablespoon snipped fresh rosemary
    2 teaspoons baking powder
    8 ounces sun-dried tomatoes packed in oil
    3/4 cup milk
    3 tablespoons olive oil
Preparation
    Preheat oven to 450.
    In medium bowl stir together flour, cheese, rosemary, baking powder, and 1 teaspoon salt.
    Drain tomatoes; finely chop.
    In a small bowl combine milk and olive oil.
    With a fork, stir milk mixture and chopped tomatoes into flour mixture just until moistened.
    On well floured surface knead dough 10 to 12 strokes or until smooth.
    Roll dough to 16x8-inch rectangle.
    Cut 32 (8x1/2inch) strips.
    Twist pairs of strips together.
    Place on parchment lined baking sheet.
    Brush with additional milk.
    Bake 8 to 9 minutes or until golden.
    Cool on racks.

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