Simple breadsticks filled and twisted with shredded cheese and pesto. So easy to make with our step by step directions.
I have a secret love of pesto. LOVE it! I didn't grow up eating pesto, in fact, the first time I had it was after I got married. But now that I've had it, I want to put it on everything! So when I came across this twisted pesto breadstick recipe, I knew I would love it! Not only are these breadsticks super tasty and delicious, they are also a cinch to make.
These would be perfect to serve to guests. They'll think you spent all day slaving away in the kitchen to turn out these beauties!
You'll only need 3 ingredients to make these twisted pesto breadsticks:
Rhodes frozen roll dough (8 rolls) Pesto (1/2 cup) Fresh grated Parmesan cheese (1/2 cup)
Start by setting 8 frozen rolls out on a greased countertop (or baking sheet) to thaw.
Once the dough is thawed, but before it starts rising, combine 4 frozen roll balls. Roll out into a 9x10 rectangle. Do the same with the other 4 rolls.
Spread your pesto out onto one of your rolled out doughs, then sprinkle your Parmesan cheese on top.
Carefully place your second sheet of dough overtop.
Then slice with a pizza cutter to make 9 strips.
Pinch the ends together, and twist 4 or 5 times. Place on a greased baking sheet and bake at 400 degrees for 6-8 minutes. until golden brown.
And enjoy! These were a HUGE hit with my whole family.
If you like simple Rhodes dough recipes like this, make sure to check out my Fancy Frozen Rolls and my Caramel Cinnamon Roll Bites. I promise you'll never go back to rising and kneading dough ever again!
Twisted Pesto BreadsticksServings: 9 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 8 min
The delicious taste of pesto and parmesan cheese fill these breadsticks with flavor.Twisted Pesto Breadsticks
8 Rhodes Yeast Dinner Rolls, thawed to room temperature
1/2 cup prepared pesto
1/2 cup shredded fresh Parmesan cheese
Spray counter lightly with non-stick cooking spray. Combine 4 rolls and roll into a 9x10-inch rectangle. Repeat with remaining rolls.
Spread the pesto onto one of the rectangles. Sprinkle cheese on top of pesto. Carefully lift the remaining rectangle and lay it on top of the first. Press down all over.
Slice with a pizza cutter to make 9 strips 10 inches long. Carefully lift each strip and place them 2 inches apart on a sprayed baking sheet.
Pinch the ends of each of the strips together and twist each strip 4 or 5 times.
Bake at 400°F 6-8 minutes or until golden brown.