You make the dough for these fat, soft breadsticks up to a day ahead, and then shape them on baking day.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
So good! I have made these using Kalamata olive tampenade instead of the cheese. If you are in a hurry pizza dough works too.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?