Breadsticks (Wolfgang Puck) Recipe

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Breadsticks (Wolfgang Puck)
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Ingredients
5
Count
Nutrition
102
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
  2. Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.
  3. Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
  4. Bake until browned and crispy, 10 to 15 minutes.
  5. Pizza Dough:
  6. 1 package active dry or fresh yeast
  7. 1 teaspoon honey
  8. 1 cup warm water, 105 to 115 degrees F
  9. 3 cups all-purpose flour
  10. 1 teaspoon kosher salt
  11. 1 tablespoon extra-virgin olive oil, plus additional for brushing
  12. In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
  13. In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
  14. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
  15. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  16. Yield: 4 small pizzas
  17. Chili and Garlic Oil:
  18. 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
  19. 2 cups extra-virgin olive oil
  20. 1 tablespoon red pepper flakes
  21. In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
  22. Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.
  23. Yield: about 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 101.88 Kcal (427 kJ)
Calories from fat 20.36 Kcal
% Daily Value*
Total Fat 2.26g 3%
Cholesterol 5.5mg 2%
Sodium 240.44mg 10%
Potassium 24.94mg 1%
Total Carbs 14.85g 5%
Sugars 0.67g 3%
Dietary Fiber 0.69g 3%
Protein 4.62g 9%
Vitamin C 8.3mg 14%
Iron 0.7mg 4%
Calcium 74.5mg 7%
Amount Per 100 g
Calories 186.51 Kcal (781 kJ)
Calories from fat 37.26 Kcal
% Daily Value*
Total Fat 4.14g 3%
Cholesterol 10.07mg 2%
Sodium 440.16mg 10%
Potassium 45.65mg 1%
Total Carbs 27.19g 5%
Sugars 1.23g 3%
Dietary Fiber 1.26g 3%
Protein 8.46g 9%
Vitamin C 15.2mg 14%
Iron 1.3mg 4%
Calcium 136.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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