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Rectangle Stone


Bread Sticks

1   pouch (16 ounces) Pantry Pizza Crust & Roll Mix (including yeast packet)
1 1/4   cups very warm water (120°F-130°F)
4   tablespoons plus 1 teaspoon olive oil, divided
2   tablespoons grated fresh Parmesan cheese
  1. Preheat oven to 425°F. Prepare dough as directed in Steps 1-3 for Pizza Crust.
  2. Brush surface of Rectangle Stone or metal baking pan with 1 teaspoon of the remaining olive oil. Place dough on baking stone. Roll out dough to within 1/2 inch of edge.
  3. Brush surface of dough with remaining oil. Let rest 15 minutes. Cut dough in half crosswise. Cut dough into 8 strips lengthwise. Grate 2 tablespoons fresh Parmesan cheese over surface of dough. Bake 15-20 minutes or until golden brown.

Yield: 16 bread sticks