Rosemary & Olive Breadsticks

Keith Ann Clotiaux (originally from EatingWell Magazine)
Yield: 12 breadsticks

I found this recipe around 1990 when I was going through a serious fresh rosemary and black olive stage and found any excuse to use them together. Great with spaghetti! The kids were still young and loved playing with the dough, so the results weren’t always shaped like “sticks.” (Dec 1996)

1/2 lb fresh pizza dough (usually found where the canned biscuits are)

1 Tbsp chopped, pitted black olives (about 5)

2 tsp chopped fresh rosemary or 1 tsp dried

1 tsp extra-virgin olive oil 

Place oven rack in top position. Preheat oven to 450˚F. Lightly brush a baking sheet with oil or coat with nonstick cooking spray. On a lightly floured surface, roll dough into an approximate 10x12-inch rectangle. 

Sprinkle with olives and rosemary, lightly pressing them into the dough with the rolling pin. Fold the dough in half lengthwise and press with the rolling pin. Brush both sides of the dough with olive oil. (I’ve tried these without the added oil brushed on top and they were just as good.) 

Cut the dough cross-wise into twelve 1-inch strips and let rest for 5 minutes. Pick up a strip of dough and gently stretch it, twisting it several times. 

Set it on the prepared baking sheet. Repeat with the remaining strips. Bake for 10-12 minutes, or until breadsticks are well-browned.