Mozzarella Stuffed Soft Breadsticks

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The fragrance while these are baking will make your mouth water. When you take that first bite of soft dough and gooey, melty cheese you will think you are on a piazza in Italy.

Ingredients

Directions

Line a 15x10x1-inch baking pan with enough parchment paper to overhang the sides.

Combine 1-1/2 cups flour, undissolved yeast and salt in a large bowl. Heat water, milk, oil and corn syrup until very warm (120°-130°F). Add to flour mixture; mix until well blended, about 1 to 2 minutes. Gradually add enough remaining flour until dough forms a ball. Knead on lightly floured surface, adding additional flour if necessary, until smooth and elastic about 3 to 4 minutes.  Divide dough in half. Cover and allow dough to rest 15 minutes before rolling.

Roll one portion to 15x10-inch rectangle to fit prepared pan. Place dough on pan sprinkle 3 cups cheese, leaving 1- inch border. Roll out remaining dough to slightly larger rectangle than first. Place over cheese and fold the edges under the bottom layer of dough; pinch to seal. Cut through the dough with a sharp knife making 1 inch wide sticks, do not separate the bread sticks. Cover and let rest 20 minutes.  Preheat oven to 450°F. Whisk egg whites with oregano and garlic; brush over dough.  Sprinkle evenly with remaining cheese. Bake 15 to 17 minutes until golden brown. Cut along seams into bread sticks; serve warm with your favorite dipping sauce.



15-20 bread sticks Print this Recipe

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