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2g
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25 min | 1 hr 30 min | 16 breadsticks |
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| 1 | cup warm water (105°F to 115°F) | | 1 | package regular active dry yeast | | 1 | tablespoon sugar | | 1 | cup Fiber One® original bran cereal | | 2 1/4 | cups Gold Medal® all-purpose flour | | 1/2 | cup shredded Parmesan cheese | | 1 | teaspoon coarsely ground black pepper | | 1/4 | to 1/2 teaspoon ground red pepper (cayenne) | | 1 1/2 | teaspoons grated lemon peel | | 1 | teaspoon garlic salt | | 2 | tablespoons olive oil | | Cornmeal | | 1 | egg white, slightly beaten |
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| 1. | Stir together water, yeast and sugar. Let stand 5 minutes. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). | | 2. | In food processor, place cereal, flour, cheese, black pepper, red pepper, lemon peel and garlic salt. Cover; process about 10 seconds or until blended. Add oil; cover and process 10 seconds longer. Add yeast mixture; cover and process, using quick on-and-off motions, until dough forms a ball. Let rest 5 minutes. Cover and process 10 seconds. Remove dough; cover and let rise 10 minutes. | | 3. | Heat oven to 325°F. Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal parts. On surface sprinkled with cornmeal, roll each part into thin rope about 14 inches long. Place on cookie sheets. Brush with egg white; sprinkle
with additional ground black and red peppers if desired. Let stand 15 minutes. | | 4. | Bake 25 to 35 minutes or until golden brown and crisp. Cool on cooling rack. | | No change. |
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NUTRITION INFO:
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110 ( 25); 3g ( 1g, 0g); 0mg; 125mg; 18g ( 2g, 0g); 3g 0%; 0%; 6%; 8% 1 ; 0 ; 0 ; 1/2 1
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