You are in for a treat with these! Substantial bread sticks that are sure to please. Who wants boring breadsticks when one can have these instead? Seriously, these are sooo good. You could make a meal out of these on their own or use them as an appetizer. The breadsticks are so long, that I suggest cutting them in half for easier dipping as well.
Ingredients:
2 cups grated Mozzarella cheese (500 mL)
2 oz cream cheese (60 g)
1 cup Gluten-Free Bake Mix 2, (250 mL)
OR 11/4
cups Keto Bake (300 mL)
1 tsp baking powder (5 mL)
1 large egg, fork beaten
3 tbsp Pizza Sauce, (click for recipe) OR (45 mL)
11/2 cups grated Mozzarella cheese, (375 mL)
divided
1/2
cup sliced mini pepperoni (125 mL)
2 tbsp Parmesan cheese
1/2
tsp dried parsley (2 mL)
Instructions:
Preheat the oven to 375°F (190°C).
In microwaveable bowl, place Mozzarella cheese and cream cheese. Nuke about 2 minutes until Mozzarella cheese has melted. Place Gluten-Free Bake Mix 2, OR Keto Bake Mix, mixed with baking powder, on top along with the egg. Mix all well with a wooden spoon until it comes together into a cohesive dough ball. Turn out onto a lightly “floured” (use bake mix) cutting board and knead for 1 minute or so.
Place dough ball on parchment paper and cover top with wax paper. Roll out with heavy rolling pin into a 13 x 9-inch (33 x 23 cm) rectangle.
On
bottom half of rectangle, leaving head space on the edges for folding and
sealing the dough, spread Pizza Sauce, OR sugar-free ketchup evenly. Sprinkle with 1 cup (250 mL) grated
Mozzarella cheese. Top with
pepperoni. Fold the top of the rectangle
over the bottom half and press with your fingers to seal all the edges, bottom
and sides. Using a serrated knife cut
almost completely through into 12 breadsticks. Sprinkle with remaining
Mozzarella cheese, Parmesan cheese and parsley. Move the breadsticks as a whole
on the parchment paper onto a cookie sheet. Bake 20 minutes, or until golden
brown underneath. Serve breadsticks with
pizza sauce for dipping, if desired. I
suggest cutting these breadsticks in half as they are rather long.
Yield: 12/24 servings
1
serving
206.7/103.4
calories
11.6/5.8
g protein
15.9/7.9
g fat
0.2/0.1 g fiber
3.8/1.9
g net carbs
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