Here is another recipe to use with the pizza crust dough recipe I posted last week. As you may be figuring out, this pizza dough recipe is extremely versatile. And each thing you make with it is as good as the last thing.
Imagine waking up Saturday morning and pulling this dough out (because you made it Thursday during nap time and put it in a zip lock bag in the fridge), rolling it out into a rectangle and using your pizza cutter to cut it into 3/4 inch strips. While your oven is preheating to 450 degrees you give each strip a little twist and put them on your baking sheet (I always cover mine with parchment paper to make clean up easier).
When the oven is heated to 450 degrees you pop them in for probably less than 10 minutes, you just want them lightly browned.
While they are cooking you melt a few tablespoons of butter and get out your cinnamon sugar shaker. Also you either make or pull your caramel sauce and cream cheese frosting out of the fridge. Who needs to labor over cinnamon or caramel rolls to impress your family? If you have to make your caramel sauce and cream cheese frosting, it will still only take you 30 minutes to do it all. If you happen to have caramel sauce and cream cheese frosting in the fridge you just have to heat each of them up for a few seconds and you will be done in less than 20 minutes.
Once the bread sticks are done, brush them with the melted butter, sprinkle them with cinnamon/ sugar and watch them disappear.
These bread sticks are kind of genius, because they are so good, home made and so very easy. The most difficult thing you have to do is decide if you are going to dip them in the caramel sauce or the cream cheese frosting. The recipe is as follows:
- 1 batch of Pizza Crust Dough (Just use the amount of dough that you want and keep the rest refrigerated)
- 3 Tablespoons butter (melted)
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
- 1/2 cup butter
- 1 large (4.5 ounce) package vanilla pudding mix - make sure it is cook and serve
- 1 cup brown sugar
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 4 ounces cream cheese- soft
- 2 tablespoons butter- soft
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- Preheat the oven to 450 degrees.
- Roll the dough (or as much of it as you need) into a rectangle. Size doesn't really matter, but it should be about a 1/2 inch thick.
- Using a pizza cutter or sharp knife, cut the dough into evenly sized strips (approx 3/4 inches wide). You can make them as long or short as you want, just try to keep them as uniform in size as you can so they bake evenly.
- I like to give them a twist, this is really only for aesthetic purposes but I have always done it.
- Place them on your baking sheet with a little space between them and pop them in your preheated oven.
- Bake for 8-10 minutes (you just want them lightly browned).
- Brush them with the melted butter immediately.
- Using the combined sugar and cinnamon or your own cinnamon/sugar mixture, sprinkle them generously.
- Serve them immediately while they are warm.
- Melt the butter in a small sauce pan.
- Add in brown sugar, pudding mix (double check to make sure it is the cook and serve version), milk and cinnamon and stir just until combined.
- Remove from heat and let it cool slightly.
- Serve warm and refrigerate leftovers.
- In a medium sized bowl, cream the cream cheese, butter and vanilla.
- Slowly add the powdered sugar and beat until it is fully incorporated.
- Refrigerate left overs in an airtight container.