Cheesy Garlic Pizza Bread Sticks

Cheesy Garlic Pizza Bread Sticks is a hor d'oeuvre that serves 4. One serving contains 430 calories, 29g of protein, and 5g of fat. For $1.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is a rather cheap recipe for fans of Mediterranean food. 1157 people have tried and liked this recipe. A mixture of active yeast, water, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Baked by Rachel. Overall, this recipe earns a great spoonacular score of 89%. Similar recipes are Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks, Cheesy Garlic Pizza Sticks, and Cheesy Pepperoni Pizza Sticks.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 1/4 tsp active dry yeast

2 1/2C all purpose flour

3 cloves garlic, minced

1/2 tsp garlic powder

1 tsp granulated sugar

1/4C Parmesan cheese

1 tsp salt

2-3C whole milk mozzarella cheese, shredded

1 Tbsp unsalted butter

1C water

Equipment:

stand mixer

bowl

baking sheet

oven

Cooking instruction summary:

Heat water to 115°F, dissolve yeast and sugar. Allow yeast to proof. To the bowl of a stand mixer add flour, salt and garlic powder. With mixer running on low, slowly add yeast mixture. Increase speed and mix until dough forms a ball and pulls away from the sides of the bowl. Transfer to a lightly greased bowl, cover and allow to rise until doubled in size, roughly 1 hour. Preheat oven to 425°F. Lightly grease a baking sheet. Shape dough to desired size and shape. Melt butter with minced garlic. Brush butter and garlic over entire surface of dough. Sprinkle with Parmesan cheese and mozzarella. Bake for 12-15 minutes or until desired crispness is reached. Slice and serve immediately with optional dipping sauces.

 

Step by step:


1. Heat water to 115°F, dissolve yeast and sugar. Allow yeast to proof. To the bowl of a stand mixer add flour, salt and garlic powder. With mixer running on low, slowly add yeast mixture. Increase speed and mix until dough forms a ball and pulls away from the sides of the bowl.

2. Transfer to a lightly greased bowl, cover and allow to rise until doubled in size, roughly 1 hour. Preheat oven to 425°F. Lightly grease a baking sheet. Shape dough to desired size and shape. Melt butter with minced garlic.

3. Brush butter and garlic over entire surface of dough. Sprinkle with Parmesan cheese and mozzarella.

4. Bake for 12-15 minutes or until desired crispness is reached. Slice and serve immediately with optional dipping sauces.


Nutrition Information:

Quickview
430k Calories
29g Protein
5g Total Fat
64g Carbs
20% Health Score
Limit These
Calories
430k
22%

Fat
5g
8%

  Saturated Fat
3g
19%

Carbohydrates
64g
22%

  Sugar
2g
2%

Cholesterol
22mg
7%

Sodium
1107mg
48%

Get Enough Of These
Protein
29g
59%

Calcium
636mg
64%

Vitamin B1
0.88mg
59%

Selenium
39µg
56%

Phosphorus
518mg
52%

Folate
202µg
51%

Vitamin B2
0.67mg
39%

Manganese
0.58mg
29%

Vitamin B3
5mg
28%

Iron
3mg
22%

Zinc
3mg
21%

Fiber
3g
15%

Magnesium
41mg
10%

Vitamin B12
0.6µg
10%

Vitamin A
409IU
8%

Copper
0.16mg
8%

Vitamin B6
0.15mg
8%

Vitamin B5
0.69mg
7%

Potassium
185mg
5%

Vitamin E
0.23mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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