Basil-Cheese Bread Strips Recipe

Basil-Cheese Bread Strips Recipe photo by Taste of Home

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Tender and chewy, these bread sticks always go fast. “My daughters, Jence, Karly and Kourtney, could eat every last one,” notes Melinda Rhoads of Slippery Rock, Pennsylvania.

This recipe is:

Quick

Diabetic Friendly

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Basil-Cheese Bread Strips Recipe

Prep: 15 min. + standing Bake: 15 min.

Yield: 12 Servings

15 15 30

Ingredients

2-1/2 cups all-purpose flour
1/4 cup toasted wheat germ
1 package (1/4 ounce) active dry yeast
1 cup warm water (120° to 130°)
2 tablespoons olive oil, divided
1 tablespoon honey
1/2 teaspoon salt
2 garlic cloves, minced
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
10 fresh basil leaves, coarsely chopped

Directions

In a large bowl, combine 1-1/2 cups flour, wheat germ, yeast, warm water, 1 tablespoon oil, honey and salt; beat for 2 minutes. Stir in enough remaining flour to make a soft dough.
Turn onto a floured surface; knead for 5-6 minutes. Cover and let rest for 10 minutes. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray. Pat dough into pan. Bake at 425° for 10 minutes or until golden brown.
In a small bowl, combine garlic and remaining oil; brush over bread. Sprinkle with cheeses, parsley and basil. Bake 5 minutes longer or until cheese is melted. Cut into strips. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Analysis: 2 bread strips equals 141 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 126 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Basil-Cheese Bread Strips in Taste of Home February/March 2006, p47