Makes 28 Breadsticks
When is a breadstick more than a breadstick? When it's a knotty, puffy, shiny, irregular-looking stick flavored with bits of prosciutto, sharp provolone cheese, and zucchini. These are great as an antipasto or a snack, or pack a handful for lunch instead of a sandwich! For a party, stand them up in a country crock. Or tie a bunch with a pretty ribbon and give as a gift from your kitchen.
6 ounces aged provolone cheese, minced
¼ pound prosciutto, minced
1 small zucchini, minced
Fine sea salt to taste
1 recipe Straight Dough
2 teaspoons Filippo Berio Extra-Virgin Olive Oil
1 egg, slightly beaten
Preheat the oven to 375ºF. Lightly grease four baking sheets with olive oil spray and set aside.
In a bowl, mix the cheese, prosciutto, zucchini, and salt together. Set aside.
Punch down the risen dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky.
Divide the dough in half. Work with one half at a time, keeping the remaining dough covered with a towel or bowl.
On the lightly floured surface, roll one piece of dough out into a rough circle about 14 inches in diameter. Brush the dough with 1 teaspoon of the olive oil. Spread half the filling ingredients evenly over the dough.
Starting from the edge nearest you, roll the dough up like a jelly roll, tucking in the ends as you roll to keep the filling from falling out. Pinch the seam closed.
Stretch the dough into a 14-inch log. Cut the log into 14 pieces with a bench scraper or knife.
On the floured surface, roll each piece under the palms of your hands into a 10-inch-long stick. Don't worry if some of the filling falls out - just press it back into the dough. Place the sticks on the prepared baking sheets, spacing them evenly. Brush the tops of the sticks with some of the beaten egg.
Bake for 20 to 25 minutes, until the breadsticks are golden brown and shiny. Remove the breadsticks to a cooling rack. Meanwhile, repeat the shaping process with the remaining dough, oil, and filling. When the first breadsticks are done, bake the second batch.
This recipe is from WHAT YOU KNEAD by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1997.
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