Yummy Pepperoni Pizza Breadsticks

Submitted by pamela t.

"What kid doesn’t love pizza? You can serve this as bread with a bowl of chili or soup, or for a quick treat, dip it marinara sauce and sprinkle with parmesan cheese. Slice mozzarella, place on top breadsticks and melt in the broiler."

 

• Ready In: 2hrs 25mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 teaspoon active dry yeast
• 1⁄2 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1⁄2 tablespoon dill
• 1⁄2 tablespoon rosemary
• 1⁄2 tablespoon italian seasoning
• 1⁄2 teaspoon garlic powder
• 1 cup proofed sourdough starter
• 2 cups all-purpose flour
• 1 cup pepperoni, chopped
• 1⁄2 cup parmesan cheese
• 1⁄2 cup mozzarella cheese
• 1⁄2 cup green onion, chopped
• marinara sauce, for dipping
• mozzarella cheese, slices if desired

directions

1. Dissolve yeast in warm water and let sit 8 minutes. Add to mixer bowl.
2. Add olive oil, starter, garlic powder, both cheeses, salt, dill, rosemary. Mix with bread hook until combined.
3. Add flour and mix well, add pepperoni and green onions. Mix until incorporated.
4. Using a large bowl (at least 12 cup) spray bowl with cooking spray, add dough to bowl; loosely cover dough and let rise in a warm place about an hour.
5. Flour a work surface. Turn dough onto the work surface and cut into 8 equal pieces. Using your hands, shape into 8 long bread sticks. You can twist them into spiral sticks, if you like.
6. Spray a cookie sheet with cooking spray and sprinkle with a little cornmeal. Place 8 bread sticks about 2” apart. Cover and let rise 30 minutes.
7. Preheat oven to 375°F.
8. Drizzle top of sticks with olive oil and sprinkle with Italian seasoning.
9. Sprinkle top of bread sticks with water. Place in preheated oven and bake about 20-25 minutes. Breadsticks are done when the bottom is lightly golden.
10. Serve with marinara sauce and sprinkle with parmesan cheese, or top with mozzarella and broil until cheese is melted.

Reviews

[Debs Recipes]

These bread sticks really are yummy! Each one was was about 11.5x1.75" with a chewy crust and soft interior. We dipped our bread sticks in No-Cook Pizza Sauce from Recipe #138661. This recipe was easy. The only problem was having to add an extra 1/2 cup flour to the very wet dough. But we really liked these bread sticks and I could see myself often making a half-batch of them to go with supper. For step #8, I suggest sprinkling with coarse-ground garlic salt or parmesan cheese instead of Italian Seasoning. Also, I did not sprinkle the bread sticks themselves with water, but sprayed it into my oven immediately before placing the cornmeal & bread stick topped baking stone inside. This helps ensure the chewy crust. Thanks for sharing your recipe and good luck in the contest!

 

[Susie D]

I adapted the recipe to use the dough cycle of my bread machine. (Being sure to add the pepperoni, green onions, and cheeses after the beep so they aren't mush.) I followed the recipe other than that. While these were very good, rose beautifully, and had great texture, next time I would decrease the rosemary. For us it was the major flavor & some of the other ingredients were lost in the mix. I used Recipe #13750 by Bergy. I thought this was a creative use of the RSC contest ingredients. Good luck!