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Witch's Hairy Finger Breadsticks Recipe

Witch's Hairy Finger Breadsticks Recipe

With its bright green color and shredded cheese that looks like hair, you'll think you really are eating a witch's hairy finger! These taste best when served right out of the oven because the cheese is still warm and soft. Don't forget the marinara dipping sauce! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min. YIELD:32 servings

Ingredients

  • 3 teaspoons active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup butter, softened
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon green food coloring
  • 2 to 2-1/2 cups all-purpose flour
  • 1 egg white, lightly beaten
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup sliced almonds
  • Marinara or spaghetti sauce

Directions

  • 1. In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  • 3. Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10-in. rope. Cut in half. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes.
  • 4. Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375° for 8-10 minutes or until lightly browned. Serve warm with marinara sauce. Yield: 32 breadsticks.

Nutritional Facts

1 breadstick equals 63 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 91 mg sodium, 7 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.