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Ingredients:
Makes about 60
1 package (2 1/4 teaspoons) dry yeast
1 1/2 cups warm water
(110-120º)
Pinch sugar
1 teaspoon salt
1 tablespoon olive oil
3 - 3
1/2 cups unbleached flour
Cooking oil spray
2 tablespoons unsalted
butter, melted, cooled
1/4 cup grated Parmesan cheese
1 tablespoon poppy
seeds
3 ounces cream cheese, softened
1/2 cup chopped chives or dill
4 ounces smoked salmon
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Recipe from Dish Cooking School in Toronto •
By Nicki Dwyer •
Food Photography by Eric Johnson •
Styling by Kathy Curotto •
Art Direction by Marcella Spanogle Hawley •
Location Photography by Michael Werner
Breadsticks Wrapped with Herbed Cream Cheese and Smoked Salmon
This is a basic pizza dough recipe made into breadsticks. You can make the dough
a day in advance, let it rise, and put the dough into a Ziploc bag in the
refrigerator. Let it come to room temperature before rolling it out. The
breadsticks are probably best served the day you bake them, though they can be
recrisped in a hot oven, cooled, and wrapped. Don’t assemble these too far in
advance, as the cream cheese softens the breadsticks, and they will keel over.
This recipe makes a lot of breadsticks, so if you’d like, use half the dough for
pizza crust.
1. In bowl of food processor fitted with steel blade, sprinkle yeast
over warm water and stir in sugar. When yeast is bubbly, after about 10 minutes,
add salt, olive oil, and 11/2 cups flour and process until combined. Add flour
1/2 cup at a time and process until dough forms a ball but is still slightly
sticky.
2. Remove to a lightly floured board and knead for a minute. Place
in a lightly oiled bowl, cover with plastic wrap, and set aside in a warm spot
to rise until doubled (about 45 minutes).
3. Meanwhile, whip cream cheese in
processor fitted with steel blade with fresh herbs. Refrigerate until ready to
serve.
4. Preheat oven to 425°. Punch dough down and put on lightly floured
board. Let dough rest for 5 minutes so it relaxes; otherwise, it may be hard to
roll out. Roll into a large rectangle. Brush with half of the melted butter,
sprinkle with 2 tablespoons Parmesan. Gently pat cheese into dough. Fold dough
in half and roll out again into a large rectangle. Brush with the remaining
butter and sprinkle with the remaining Parmesan cheese and half of the poppy
seeds. Roll into two rectangles 8 x 13 inches.
5. Using a pizza cutter or
sharp knife, cut dough into 1/2-inch-wide strips. Twist strips and place on
lightly oiled baking sheet. You will need two baking sheets. Sprinkle with the
remaining poppy seeds and bake for 12-15 minutes, or until crisp.
6. Cool on
wire rack. Just before serving, spread a little herbed cream cheese on the
middle of the stick, and wrap a small piece of salmon around it. You could also
serve the breadsticks plain as an accompaniment to the dinner.
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