Thursday, November 16, 2006
Betty Crocker Reduced-Fat Bisquick Copyright 2000
2 ¾ cups Reduced Fat Bisquick
1 cup shredded reduced-fat Monterey Jack cheese (4 oz) I used Cabot 50% Light Jalapeño cheddar
½ cup finely chopped onion
½ cup reduced-fat sour cream
½ cup low-fat buttermilk
1 package (3 ¼ ounces) sliced pepperoni, chopped
1 clove garlic, finely chopped I was lazy and used garlic powder
1 cup grated fat-free Parmesan cheese topping I used regular grated Parmesan in the green can - I had it leftover from another recipe
1. Heat oven to 375 degrees. Grease 2 cookie sheets. Stir all ingredients except Parmesan topping until dough forms.
2. Drop dough by heaping tablespoonfuls into Parmesan topping. Roll in topping to coat. Roll into 8-inch breadsticks. Place about 1 ½ inches apart on cookie sheets.
3. Bake 15 to 20 minutes or until golden brown.
Makes 20 breadsticks.
I halved this recipe and that was plenty. You don't have to be exact when halving it. I just guestimated and my dough was a little too wet to roll so I just added more Bisquick. My breadsticks are a little bit ugly but that was just laziness on my part. The dough wasn't hard to roll, I was just rushing and trying to do too many things at once, as usual.
These were really good - very flavorful. I was a little hesistant about the chopped onion but that was probably the best part. I served this with a freestyled pasta dish. It was a nice change from garlic bread. I just happened to have everything on hand to make these. I love when that happens.
Gosh, Thanksgiving is one week away. I may have to put my blog on the backburner during the holidays. I won't stop posting but if I miss a day or two, don't worry about me. I think I'll put the Blast From The Past on hold too. That will save me a few minutes each day.
Question of the Day: Are you in the holiday spirit yet?