Parmesan Poppy Seed Breadsticks

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Thursday, January 01, 2004

Categories:

Italian/Appetizers-Side Dish

Yield:

24 servings, 1 stick each

Ingredients:

1 box (16 ounces) hot roll mix3 tablespoons instant minced onion, toasted
¼ cup Parmesan cheese, grated
1 cup + 1 tablespoon warm water (120-130° F), divided use
½ cup egg substitute
2 tablespoons flour
Vegetable oil cooking spray
1 egg white, lightly beaten
3 teaspoons poppy seeds

Directions:

1. Combine hot roll mix, yeast, onion, cheese, 1 cup warm water and egg substitute; stir until dry ingredients are moistened. Shape dough into a ball.
2. Sprinkle flour over work area. Turn dough out onto floured surface; knead until smooth, approximately 5 minutes. Cover and let rest for 5 minutes.
3. Preheat oven to 375° F.
4. Divide dough into 24 even portions; roll each portion into an 8-inch strip and twist into a rope. Keep unrolled dough covered. Place ropes on baking sheet sprayed with cooking spray. Cover and let rise 15 minutes in a warm place (85° F) free from drafts.
5. Combine egg white and remaining water in a small bowl. Brush bread sticks with egg mixture and sprinkle with poppy seeds. Bake 12-15 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.

Nutrition Facts:

78 calories, 13g carbohydrate, 3g protein, 1g fat, 0.2g saturated fat, 0.7mg cholesterol, 0.4g dietary fiber, 151mg sodium

Source:

Adapted recipe by Rachel Cly, RD,LD, Email questions to: rcly@sjmc.org