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Pizza-Style Breadsticks

Kraft Memeber Recipe
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Makes: 30 breadsticks Total Time: 2 hr 40 min
Category: Appetizers Sub Category: Crackers With Toppings

what you need
  • 1.5 cups milk
  • 1/4 cup butter
  • 3 Tbsp. sugar
  • 1 Tbsp. salt
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • Pepper
  • 3/4 cup water (110 degrees F)
  • 2 packets rapid rise yeast
  • 5 cups flour (approx.)
  • 1 egg
  • 1 cup grated parmesan cheese
  • Kraft Cheese (Jack, Pepper Jack, Cheddar or Mozzarella) cut into 3"-4" by 1/4" sticks
  • Pepperoni, sliced and slivered
  • Top with melted butter, parmesan cheese and fresh ground sea-salt
make it
Warm milk on stove just till bubbles form and remove from heat. Add butter, sugar, salt, oregano, rosemary, & pepper and blend till butter is melted. Let cool to 110°F (approx.). Dissolve yeast in water and add to milk mixture. Put liquid in mixing bowl, and add 3 cups of the flour, the egg and the parmesan cheese. Mix well. Add remaining flour and beat with dough hook till smooth and elastic. Put in greased bowl and turn, then cover and let rise till at least doubled (about an hour).

Punch down to release air, and divide in half. Cover one half in bowl and set aside. Roll out remaining half to about an 8 x 12 rectangle. Cut into 1 1/2 inch by 4 inch to make approximately 16 pieces. Push one piece of cheese, and add some pepperoni in each piece of dough. Wet edges and pinch around filling to seal. Place seam-down onto greased cookie sheets. Continue with other half of dough to make 32 "sticks". Let rise for another hour.

Preheat oven to 375°F and put rack in upper third of oven. Brush some melted butter on each risen piece and then sprinkle some parmesan cheese and a little salt from a salt grinder. Bake for 10 min. Brush lightly again after baked with a bit more butter if desired. Cool on wire rack.
Some sticks seem to like to break open during second rising. Re-pinching them didn't seem to affect finished product texture or flavor.

Eat the ones that break open during final baking first :)
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