Sunday, May 2, 2010

Follower Sunday: “Thank You Readership!” Mediterranean Breadsticks with Roasted Red Pepper Coulis in Honor of Mediterranean Month for May

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is a “Mediterranean Breadsticks with Roasted Red Pepper Coulis”  Recipe”  from Sonalee Trivedi,  and Pillsbury in honor of Mediterranean Month for May.

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INGREEDIENTS:

  • Breadsticks:
  1. 2 T. Land O Lakes unsalted or salted Butter
  2. 1 T. pure Olive Oil
  3. 1 large onion, cut into 1/8 inch slices about 2 cups
  4. 1/4 teaspoon sugar
  5. 1/8 teaspoon salt
  6. 1/3 cup drained sun-dried tomatoes in oil, cut into 1/8 inch slices
  7. 1/4 cup feta cheese (1 0z.)
  8. 2 Cans (11 0z.) each Pillsbury refrigerated original breadsticks (24 breadsticks)
  • Coulis
  1. 1/2 Cup drained roasted red bell peppers (from 7 oz. jar)
  2. 1/4 tsp. salt
  3. 10 fresh basil leaves, chopped ( about 2 Tablespoons)
  4. 2 T. pure olive oil

 

PREPARATION:

  1. Heat oven to 350 degrees.  Heat 10-inch skillet over medium -high heat.  Add butter and 1 T. oil; heat until butter is melted.  Add onion; cook 15 minutes, stirring occasionally. Stir in sugar and 1/4 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion is soft and golden brown.  Remove from heat.  Stir in tomatoes and cheese.  Set aside.
  2. Unroll breadstick dough into 2 -sections. Separate breadsticks, leaving pairs of breadsticks together.  Spread about 2 teaspoons onion mixture evenly over each pair of breadsticks.  For each pair, fold breadsticks together lengthwise; pinch edges of to seal.  Twist stuffed breadsticks 3 times; place 1-inch apart on ungreased cookie sheets.
  3. Bake 15 to 20 minutes or until golden brown.  Cool 5 minutes.
  4. Meanwhile, in food processor or blender, place red peppers, 1/4 teaspoon salt and basil. With food processor running, slowly pour 2 tablespoons oil through feed tube; process until well- blended.  Serve coulis with warm breadsticks.

1 comment:

  1. I didn't even know it was Mediterranean Month! haha, and my father's family is from Italy! Oops.

    Great recipe Anthony, this sounds delicious.
    Thanks for the comments on our new house, by the way :)

    ReplyDelete