Quick homemade red-bell-pepper sauce (coulis) is perfect for dipping easy tomato-cheese breadsticks made with Pillsbury® refrigerated dough.
Bake-Off® Contest 44, 2010
Sonalee Trivedi
Pineville, North Carolina
Breadsticks
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2
-
tablespoons unsalted or salted butter
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1
-
tablespoon Crisco® Pure Olive Oil
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1
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large onion, cut into 1/8-inch slices (about 2 cups)
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1/4
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teaspoon sugar
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1/8
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teaspoon salt
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1/3
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cup drained sun-dried tomatoes in oil, cut into 1/8-inch slices
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1/4
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cup crumbled feta cheese (1 oz)
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2
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cans (11 oz each) Pillsbury™ refrigerated original breadsticks (24 breadsticks)
Coulis
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1/2
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cup drained roasted red bell peppers (from 7-oz jar)
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1/4
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teaspoon salt
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10
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fresh basil leaves, chopped (about 2 tablespoons)
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2
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tablespoons Crisco® Pure Olive Oil
Steps
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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.
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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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 80
% Daily Value
- Total Fat
- 9g
- 13%
-
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 480mg
- 20%
- Total Carbohydrate
- 29g
- 10%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 5g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 10%
- 10%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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