You make the dough for these fat, soft breadsticks up to a day ahead, and then shape them on baking day.
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So good! I have made these using Kalamata olive tampenade instead of the cheese. If you are in a hurry pizza dough works too.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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