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Bake-Off® Contest 44, 2010
Pineville, North Carolina

Mediterranean Breadsticks with Roasted Red Pepper Coulis

Quick homemade red-bell-pepper sauce (coulis) is perfect for dipping easy tomato-cheese breadsticks made with Pillsbury® refrigerated dough.

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  • prep time 45 min
  • total time 45 min
  • ingredients 12
  • servings 12
 

Ingredients

Breadsticks

2
tablespoons unsalted or salted butter
1
tablespoon Crisco® Pure Olive Oil
1
large onion, cut into 1/8-inch slices (about 2 cups)
1/4
teaspoon sugar
1/8
teaspoon salt
1/3
cup drained sun-dried tomatoes in oil, cut into 1/8-inch slices
1/4
cup crumbled feta cheese (1 oz)
2
cans (11 oz each) Pillsbury® refrigerated original breadsticks (24 breadsticks)

Coulis

1/2
cup drained roasted red bell peppers (from 7-oz jar)
1/4
teaspoon salt
10
fresh basil leaves, chopped (about 2 tablespoons)
2
tablespoons Crisco® Pure Olive Oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Heat 10-inch skillet over medium-high heat. Add butter and 1 tablespoon oil; heat until butter is melted. Add onion; cook 15 minutes, stirring occasionally. Stir in sugar and 1/8 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion is soft and golden brown. Remove from heat; stir in tomatoes and cheese. Set aside.
  • 2 Unroll breadstick dough into 2 sections. Separate breadsticks, leaving pairs of breadsticks together. Spread about 2 teaspoons onion mixture over each pair of breadsticks. For each pair, fold breadsticks together lengthwise; pinch edges of to seal. Twist stuffed breadsticks 3 times; place 1 inch apart on ungreased nonstick cookie sheets.
  • 3 Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
  • 4 Meanwhile, in food processor or blender, place red peppers, 1/4 teaspoon salt and basil. With food processor running, slowly pour 2 tablespoons oil through feed tube; process until well blended. Serve coulis with warm breadsticks.
  • 1 Heat oven to 350°F. Heat 10-inch skillet over medium-high heat. Add butter and 1 tablespoon oil; heat until butter is melted. Add onion; cook 15 minutes, stirring occasionally. Stir in sugar and 1/8 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion is soft and golden brown. Remove from heat; stir in tomatoes and cheese. Set aside.
  • 2 Unroll breadstick dough into 2 sections. Separate breadsticks, leaving pairs of breadsticks together. Spread about 2 teaspoons onion mixture over each pair of breadsticks. For each pair, fold breadsticks together lengthwise; pinch edges of to seal. Twist stuffed breadsticks 3 times; place 1 inch apart on ungreased nonstick cookie sheets.
  • 3 Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
  • 4 Meanwhile, in food processor or blender, place red peppers, 1/4 teaspoon salt and basil. With food processor running, slowly pour 2 tablespoons oil through feed tube; process until well blended. Serve coulis with warm breadsticks.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
480mg
480%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
2%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010