The weather has turned down right nasty again and I can’t help but want to get in the kitchen and cook. I started by making a batch of pizza dough, not really with a plan, but leaning towards bread sticks. I split the dough in half and made bread sticks with half and doughnuts with the other. I made 12 bread sticks and 15 doughnuts, TOO MANY DOUGHNUTS! The bread sticks were the perfect snack/lunch on a snowy day, especially with a little bacon thrown in the mix. The bread sticks turned out to be ginormous and wouldn’t fit on a plate, so I cut them in thirds and served them with a little marinara sauce. These would make great appetizers for a party or for those times when your house is packed with teenagers or grand-kids! Easy enough, especially if you have a little leftover pizza dough or even refrigerated pizza dough. I hope everyone out there is staying warm, it seems this winter has been harsh on all of us. How are you handling the cold?
Bacon Garlic Bread Sticks
Pizza dough homemade or 1 refrigerated can- for one pizza (find the recipe I use here)
1 tablespoon olive oil
2 teaspoons garlic salt (use granulated garlic if you don’t want the extra salt)
5 slices of bacon, cooked and crumbled
1 1/2 cups mozzarella cheese, shredded
On a floured surface, roll pizza dough out into a rectangle about 12 inches x 15 inches and about 1/4 inch thick. (Approximate sizes, make it whatever size works for you.)
Pour olive oil over dough and spread evenly (I just use my hands, but you can use a pastry brush too.)
Sprinkle garlic salt or granulated salt evenly over dough. Sprinkle bacon over dough and top with cheese. With a pizza cutter or sharp knife, cut the dough into strips (mine were about 2 inches and turned out huge!) to desired width. Carefully place on a greased or lined baking sheet. If some of your toppings fall off, just scoop them back over the bread sticks once they are on the baking sheet. Bake at 425 degrees for 15-17 minutes or until lightly browned. Serve with your favorite marinara sauce or ranch dressing.