Tuesday, March 13, 2012

Garlic and Herb Breadsticks Recipe


When I make a batch of this Deep Dish Pizza Dough, I end up with just enough leftover dough to make some scrumptious breadsticks. Soft, flavorful, and perfect for dipping.

Garlic and Herb Breadsticks
recipe adapted from twopeasandtheirpod.com
Makes 6-10 breadsticks

For the dough:
1 cup milk
1 Tbsp butter
1 Tbsp  sugar
1 tsp salt
2-1/4 tsp instant dry yeast
5 cups all-purpose flour
1 cup of water--added incrementally

For the breadstick topping:
1-2 Tbsp canola oil
garlic powder
Italian seasonings
2 Tbsp freshly grated Parmesan cheese

In a small saucepan heat the milk to just before boiling (to scald.) Turn off heat and stir in butter, sugar and salt. Remove from heat and allow the milk mixture to cool until it is just warm to the touch. Stir in yeast and let sit for 5 minutes.

Pour the milk mixture into the bowl of stand mixture and, using the beater blade, mix in one cup of flour at a time, until the dough comes together and pulls away from the edges of the bowl. Add the cup of water one tablespoon at a time. At this point, add additional flour if the dough is still wet and sticky. Change to the dough hook and knead for 8 minutes. The dough should be soft and springy when touched.

Grease a second large bowl and transfer the dough to this new bowl. Cover with plastic wrap and let rise for 2 hours or until doubled in size.

While the dough is rising, heat a 10 inch cast iron skillet to medium heat. Once preheated, add the ground Italian sausage to the skillet and brown. Don't over-stir. Allow a nice crisp crust to form on the edges. Remove the sausage to a plate.

Once dough is risen, preheat the oven to 400 degrees F. 

Making into pizza crust:
Punch the dough down to remove the air bubbles. Knead for 1 minute on a lightly floured surface. Cut the dough into 2 or 3 separate pieces, reserved the extra dough balls for another time. (Wrap each piece of dough in plastic wrap and place in a freezer bag. Freeze.)

Roll out the dough to a 14 inch circle. Butter the cast iron skillet on the sides and bottom. Press the dough into the skillet and up the sides of the pan.

There should be at least an inch of excess dough up or over the edges of the pizza pan. Use a rolling pizza cutter to cut off the excess all the way around. Cut this dough into 6 inch pieces and gently twist into breadsticks. Place on a baking sheet and brush lightly with oil. Sprinkle with garlic, Italian seasoning, and Parmesan cheese. Bake for 10-15 minutes, until golden brown.

Spread with pizza sauce and 1 cup cheese, reserving 1/2 cup of the cheese for the top. Then sprinkle the remaining toppings--sausage, peppers, onions, garlic. Top with remaining cheese. (You may roll down the high edges of the crust in you wish.)

Serve with additional pizza sauce for dipping.

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