So I feel a little less guilty that I ate practically the entire thing by myself. Completely not exaggerating. I conserved 3 pieces for Mr. K and the rest went straight into my stomach.
The dough for these breadsticks is actually a cheese pizza crust. Cheese, eggs and a little seasoning are mixed together and baked to form a thin pizza-like crust.
How to Make the Cheese Crust
Step 1: Integrate the cheese, eggs, and seasonings in a food processor till smooth.
Step 2: Process the cheese mix up until smooth.
Action 3: Press the cheese mix into an even layer in a square baking pan lined with parchment paper.
Step 4: Bake the cheese crust at 350 F for 20 minutes.
As soon as the crust is baked it doesn’t simply taste like a bunch of melted cheese. It looks like a crust and it has a soft and chewy texture.
The crust is then topped with more cheese and baked up until melted, for a tacky finish.
You can eat them as is or dip them in marinara sauce. I definitely loved how these ended up. Crispy, tacky, chewy. I can’t wait to make them again.
For the Breadsticks
- 1 1/2 cups shredded mozzarella cheese.
- 2 large eggs.
- 1/2 tsp. Italian spices.
For the Garnish
- 1/2 cup shredded mozzarella cheese.
- 2 tbsp. shredded parmesan cheese.optional.
- 1 tsp. finely chopped parsley.optional.
Preheat oven to 350F. Line a 9 x 9 inch square baking pan with parchment paper. (I like to do the 2 sheets of parchment paper entering opposite directions, like in the picture above).
In a food processor, include 1 1/2 cups cheese, eggs and seasoning. Mix up until everything is integrated.
Dig batter into baking pan. Thoroughly spread mixture up until it uniformly covers the bottom of the pan. Location into the oven and bake for about 20 minutes. The crust should be fairly firm without any damp dough staying on top. Get rid of from oven and let cool for a few minutes.
- Sprinkle surface area with staying 1/2 cup cheese. Place cooling rack into the oven and cook breadsticks for about 5 minutes, or up until cheese is melted and blistered.
Sprinkle with parsley prior to cutting and serving if desired.
You can include other cheese blends for more variation but I recommend that the crust be mainly mozzarella cheese as some cheeses, like cheddar, will trigger the crust to be too salty.