I am so excited to be participating in the Secret Recipe Club again this month. I took a break in December and SRC took a break in January. So, it is nice to be back to it! If you are not familiar with SRC I imagine you have been hiding in some faraway blogosphere. But, just in case I will share the basics with you.
I was very excited to draw a blog that I am not familiar with that has tons of fabulous recipes. The Cookaholic Wife is written by Nichole a twenty something newlywed that is really spreading her wings in the kitchen.
My favorite read on her blog was the 27 Things About Me. Although once I read “#8 Caramel is better than chocolate” I knew we could never be friends. ha! Just kidding, but really??? Then I perused her dessert section and found many many chocolate recipes and felt so much better!
What finally drew my attention to the kitchen was the Parmesan Herb Bread Sticks. Still being in need of a cracker or bread for a dip I was making for our Super Bowl party, I was excited to find something that would go so well with the dip. Our Super Bowl party was yesterday and they were served at our Super Bowl party with my Layered Pizza Dip that I will share with you Wednesday. Nichole also has a Pizza Dip recipe you can see it here. The Homemade Parmesan Herb Bread Sticks were the perfect accompaniment to the dip. YUM!!!
Parmesan Herb Bread Sticks
- 1 packet Fleischmann’s Pizza Crust Yeast
- 1 1/2 cups all purpose flour, plus extra for dusting
- 1 1/2 teaspoon sugar
- 1 teaspoon salt
- 2/3 cup very warm water
- 3 tablespoons vegetable oil
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- Preheat oven to 425°.
- In a small bowl combine olive oil, garlic powder, red pepper flakes, parsley and oregano. Mix with fork until a thick paste forms. Set aside.
- In the bowl of your stand mixer with the dough hook attachment, combine the yeast, flour, Parmesan cheese, sugar, salt, water and vegetable oil. Mix on low speed until a slightly sticky dough forms.
- Lightly sprinkle flour onto a flat surface. Remove the dough ball and knead for 4 minutes adding more flour as necessary.
- Roll out the dough to fit your baking sheet.
- Pour olive oil paste mixture onto dough and spread evenly to edges. Using a knife or pizza cutter, cut dough into slices (8-12 depending on the size you prefer).
- Bake for 10-12 minutes or until the dough has cooked and is lightly browned on the edges.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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