For nibblers, I like
long breadsticks or a snack holder that can be clipped to the cart.
Divide the dough evenly into 18 portions, and using olive oil - greased hands, roll each portion of dough on a piece of silpat of a greased counter to make 12 - inch
long breadsticks
Roll each strip in hands to form
a long breadstick, twist ends together and place on a baking sheet.
Not exact matches
Just don't let her handle the dough toooooo
long (like I did with my kids) or you'll have cracked
breadsticks (still taste good though)!
Most people are familiar with the
long, thin, olive oil - infused
breadsticks imported from Europe, but Angonoa's thicker, heartier and slightly more stout version makes its
breadsticks uniquely American and, in Zampieri's opinion, better for dipping.
Start shaping each ball of dough into the shape of a
long and thin
breadstick, between 6 - 8 inches in length, transfer each
breadstick to a baking tray lined with parchment paper, then lightly brush some extra virgin Spanish olive oil on top of each
breadstick and top off each one with some coarse sea salt
During the
long winter months, there's not many foods I enjoy more than a hot bowl of soup with some homemade
breadsticks.
Oh I could eat OG salad (and
breadsticks) all day
long!
Roll each portion into a
long, thin piece, resembling a
breadstick.