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Prep Time: 18 Minutes Cook Time: 15 Minutes |
Ready In: 33 Minutes Servings: 12 |
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Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
3/4 cup warm fat-free milk (100° to 110°) |
2 cups all-purpose flour, divided |
3/4 cup (3 ounces) 2% reduced-fat finely shredded sharp cheddar cheese |
2 tablespoons olive oil |
1 teaspoon salt |
butter-flavored cooking spray |
1 tablespoon grated parmesan cheese |
Directions:
1. Combine yeast and milk in a large bowl. Let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir 1 3/4 cups flour and next 3 ingredients into yeast mixture, using a wooden spoon. Turn dough out onto work surface and knead dough 5 minutes or until smooth and elastic, adding enough of remaining flour to prevent dough from sticking to hands.
3. Coat a medium bowl with cooking spray. Place dough in bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Preheat oven to 400°.
5. Punch dough down; divide into 12 equal portions. Roll each portion into a 10-inch rope about 1/2 inch in diameter. Place ropes on a large baking sheet coated with cooking spray. Coat ropes with cooking spray; sprinkle with Parmesan cheese.
6. Bake at 400° for 15 minutes or until golden.
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