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Mozzarella Stuffed Soft Breadsticks

Call these tasty breadsticks, Bones and Blood for Halloween!

Quick Facts

Prep Time: 20 minutes
Proof Time: 20 minutes
Bake Time: 15 to 17 minutes
Yield: 20 breadsticks

Ingredients

  • 3-1/4 cups all purpose flour
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1 cup water
  • 1/4 cup milk
  • 3 tablespoons Mazola® Corn Oil
  • 2 tablespoons Karo® Light Corn Syrup
  • 3-1/2 cups shredded mozzarella cheese, divided
  • 2 egg whites, lightly beaten
  • 1-1/2 teaspoons leaf oregano
  • 2 cloves garlic, minced

Directions

  1. Preheat oven to 450°F.  Line a 15 x 10 x 1-inch baking pan with enough parchment paper to overhang the sides.
  2. Combine 1-1/2 cups flour, undissolved yeast and salt in a large bowl.  Heat water, milk, oil and corn syrup until very warm (120° to 130°F).  Add to flour mixture; mix until well blended, about 1 to 2 minutes.  Gradually add enough remaining flour until dough forms a ball.  Knead on lightly floured surface, adding additional flour if necessary, until smooth and elastic, about 3 to 4 minutes.
  3. Divide dough in half.  Roll one portion to 15 x 10-inch rectangle to fit prepared baking pan.  Place dough on pan, stretching as needed to meet edges.  Sprinkle with 3 cups cheese, leaving a 1-inch border.  Roll out remaining dough to slightly larger rectangle than the first.  Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal.  Cut through the dough with a sharp knife to create 20 breadsticks, but do not separate the breadsticks.  Cover and let rise 20 minutes.
  4. Whisk egg whites with oregano and garlic; brush over dough.  Sprinkle evenly with remaining cheese.  Bake 15 to 17 minutes until puffed and golden.  Cut along seams into breadsticks; serve warm.
  5. TIP:  Serve with warm marinara sauce for a special appetizer.