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May 28, 2010

Goat Cheese and Sun-Dried Tomato Bread Bites

Goat Cheese and Sun-Dried Tomato Bread Bites


111 oz. can Pillsbury Refrigerated Breadsticks
4Ozs. (1 cup) crumbled chèvre (goat) cheese with basil and garlic or plain chèvre (goat) cheese
1/2Cup oil-packed sun-dried tomatoes, drained, coarsely chopped
1Tablespoon water
Kosher or coarse salt, if desired


Preheat oven to 375º F.
Spray cookie sheet with nonstick cooking spray. Unroll dough; separate into breadsticks. Cut each in half crosswise to make 24 small breadsticks. Press each breadstick until 1 ½ inches wide.
With thumb, make indentation in center of each breadstick. Place 1 rounded teaspoon cheese in each indentation; top each with 1 teaspoon tomatoes. Roll up each jelly-roll fashion; place seam side down on sprayed cookie sheet.
In small bowl, combine egg and water; beat well. Lightly brush over tops of filled breadsticks. Sprinkle each with salt.
Bake 12-17 minutes or until tops are light golden brown. Serve warm.