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Crispy Cheese Bread Sticks https://www.metro.ca/userfiles/image/recipes/batonnets-pain-fromage-7103.jpg PT10M PT25M PT35M
Preheat oven to 350°F (180°C).Dust a work surface with cornmeal. Place dough in centre of surface and press with hands to make a rough circle then flip to reverse side. With a rolling pin roll dough out to a 1/8 inch thickness. Brush with olive oil and spread tapenade sparingly over the surface. Sprinkle with Parmigiano Reggiano Cheese and black pepper. Cut dough into 3/4 inch (2 cm) strips, twist and place on a parchment paper lined baking dish. Sprinkle with additional Parmigiano Reggiano Cheese if desired and bake for 25 minutes, or until golden and crisp.
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1 package store made pizza dough 3 Tbsp. (45 mL) cornmeal 1 Tbsp. (15 mL) olive oil 1/3 cup (80 mL) olive tapenade 1/2 cup (125 mL) tre stelle® parmigiano reggiano cheese, grated 1 tsp. (5 mL) coarse ground black pepper additional tre stelle® parmigiano reggiano cheese, grated
Crispy Cheese Bread Sticks

Crispy Cheese Bread Sticks

Rate this recipe
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12
bread sticks
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    package store made pizza dough
  • 3 Tbsp.
    (45 mL)
    cornmeal
  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    olive tapenade
  • 1/2 cup
    (125 mL)
    tre stelle® parmigiano reggiano cheese, grated
    You might like:

    Flyer Deal  (1)
    PARMIGIANO REGGIANO AGED 24 MONTHS

    PARMIGIANO REGGIANO AGED 24 MONTHS

    $12.99 /lb

    DELI CUT,2.86/100 G


  • 1 tsp.
    (5 mL)
    coarse ground black pepper

  • additional tre stelle® parmigiano reggiano cheese, grated
    You might like:

    Flyer Deal  (1)
    PARMIGIANO REGGIANO AGED 24 MONTHS

    PARMIGIANO REGGIANO AGED 24 MONTHS

    $12.99 /lb

    DELI CUT,2.86/100 G


Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Dust a work surface with cornmeal. Place dough in centre of surface and press with hands to make a rough circle then flip to reverse side. With a rolling pin roll dough out to a 1/8 inch thickness. Brush with olive oil and spread tapenade sparingly over the surface. Sprinkle with Parmigiano Reggiano Cheese and black pepper. Cut dough into 3/4 inch (2 cm) strips, twist and place on a parchment paper lined baking dish. Sprinkle with additional Parmigiano Reggiano Cheese if desired and bake for 25 minutes, or until golden and crisp.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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