Breadsticks With A Twist!

Is there anyone who doesn't like breadsticks, soft and warm from the oven? They're the perfect complement to almost any Italian meal, be it soup, salad or pasta. You could also serve these as appetizers or you could do as I did and make them the meal itself. My love affair with all things bread has gotten out of control, I fear.

This recipe is about as easy as it gets folks. I used my homemade pizza dough, but if you're not into that, just use this:

Preheat oven to 375 degrees. Roll out your pizza dough into a 15 X 12 inch rectangle and spread pesto over one half of the dough, leaving a half inch border plain. I used jarred pesto from the supermarket.

Sprinkle grated parmesan cheese on top of the pesto.

Top with finely diced sun-dried tomatoes. I used the kind packed in oil and herbs.

Fold the dough over the toppings and seal edges.

Beat one egg with a teaspoon or two of water until frothy. Brush egg on dough. Cut dough into 1 inch strips, twist into spirals and place on baking sheet that has been misted with cooking spray. Top with kosher salt, poppy seeds and/or sesame seeds if desired.

Bake for 15-20 minutes or until golden brown. Remove from oven and transfer to cooling rack to cool for a few minutes before eating.