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.

          

 

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.