Mozzarella Stuffed Soft Breadsticks

Call these tasty breadsticks, Bones and Blood for Halloween!


Details

Difficulty

Beginner

Yield

20 breadsticks

Prep Time

20 minutes

Proof Time

20 minutes

Bake Time

15 to 17 minutes

Ingredients


  • 3-1/4 cups all purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1 cup water
  • 1/4 cup milk
  • 3 tablespoons Mazola® Corn Oil
  • 2 tablespoons Karo® Light Corn Syrup
  • 3-1/2 cups shredded mozzarella cheese, divided
  • 2 egg whites, lightly beaten
  • 1-1/2 teaspoons leaf oregano
  • 2 cloves garlic, minced

Directions


Preheat oven to 450°F.  Line a 15 x 10 x 1-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° to 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.  Roll one portion to 15 x 10-inch rectangle to fit prepared baking pan.  Place dough on pan, stretching as needed to meet edges.  Sprinkle with 3 cups cheese, leaving a 1-inch border.  Roll out remaining dough to slightly larger rectangle than the first.  Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal.  Cut through the dough with a sharp knife to create 20 breadsticks, but do not separate the breadsticks.  Cover and let rise 20 minutes.

Whisk egg whites with oregano and garlic; brush over dough.  Sprinkle evenly with remaining cheese.  Bake 15 to 17 minutes until puffed and golden.  Cut along seams into breadsticks; serve warm.

TIP:  Serve with warm marinara sauce for a special appetizer.