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Italian Bread Twists

 Italian Bread Twists
Mary Garman prepares these irresistible breadsticks and their pizza-inspired dipping sauce in her Elliottsburg, Pennsylvania kitchen. "They complement most any meal," she notes.
9 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 2 to 2-1/2 cups all-purpose flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 6 teaspoons canola oil, divided
  • 1-1/2 teaspoons honey
  • 2 tablespoons butter, melted
  • 4-1/2 teaspoons grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic salt
  • PIZZA DIPPING SAUCE:
  • 1 can (8 ounces) pizza sauce
  • 2 tablespoons brown sugar
  • 4-1/2 teaspoons cider vinegar

Directions

  • In a large bowl, combine 1-1/2 cups flour, yeast and salt. In a small
  • saucepan, heat the water, 1-1/2 teaspoons oil and honey to
  • 120-130°. Add to dry ingredients; beat just until moistened.
  • Stir in enough remaining flour to form a soft dough. Turn onto a
  • floured surface; knead until smooth and elastic, about 6-8 minutes.
  • Cover and let rest for 10 minutes.
  • Roll into a 9-in. square. Cut into 1-in. strips. Twist each strip and
  • place 2 in. apart on a greased baking sheet. Cover and let rise in a

2 of 2

Italian Bread Twists (continued)

Directions (continued)

  • warm place until doubled, about 20 minutes. Combine butter and
  • remaining oil; brush over dough.
  • Combine Parmesan cheese, parsley and garlic salt; sprinkle over
  • dough. Bake at 350° for 15-20 minutes or until lightly browned.
  • Remove to a wire rack.
  • Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a
  • boil. Serve with warm breadsticks. Yield: 9 breadsticks.
Nutritional Facts: 1 serving (1 each) equals 180 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 346 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.