Feta and pesto bread-stick twists

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PREP TIME

20 min

Makes

16 twists

* PLUS Baking Time: 13 minutes

Andreas Trauttmansdorff

Ingredients

vegetable oil
1/3 cup crumbled feta
2 tbsp store-bought or homemade pesto
311-g pkg Italian soft bread sticks , such as Pillsbury

Instructions

Preheat oven to 350F (180C). Lightly spray or oil a rimmed baking sheet. In a small bowl, stir feta with pesto. Remove bread-stick dough from package. Gently unroll on a large cutting board. Using a sharp knife, slice dough along pre-marked lines and separate.
Using your fingers, completely flatten strips. Spread about 2 tsp (10 mL) feta-pesto mixture over each strip. Fold dough in half lengthwise, then press together. It’s OK if some of filling leaks out from edges.
Working with one piece at a time, stretch stick lengthwise into a piece about 12 inches (30 cm) long. Cut in half to make 2 sticks. Twist ends of each stick in opposite directions to create a twirled effect. Place on baking sheet. Repeat with remaining strips. Bake in centre of preheated oven until golden, 13 to 15 minutes. Remove to a cooling rack. Great warm or at room temperature. Bread sticks will keep well, stored in an airtight container at room temperature, up to 2 days.

Nutrition (per serving)

Calories
69,
Protein
2 g,
Carbohydrates
9.6 g,
Fat
2.3 g,
Sodium
192 mg.

Growing up, we loved dipping crunchy store-bought bread sticks into chip dip. These days, we also love the soft, flaky ones – still store-bought, but baked up at home. Add Mediterranean flair with a feta-and-pesto filling. And be sure to try our other fillings (below).

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Blue Cheese & Apricot Jam

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Goat Cheese & Red-Pepper Jelly

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Variations

Following the method above, replace feta and pesto with these other winning combinations.

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