Mozzarella Stuffed Soft Breadsticks

By jeenikeen

Ingredients

• 3-1/4 cups all-purpose flour
• 1 tbsp quick rise yeast
• 1-1/2 tsp salt
• 1 cup warm water
• 1/4 cup warm milk
• 3 tbsp canola/vegetable oil blend
• 2 tbsp golden corn syrup
• 3-1/2 cups shredded mozzarella cheese, divided
• 1/4 cup (about 2 large eggs) egg whites
• 1-1/2 tsp dried oregano leaves
• 2 cloves garlic, minced

Details

Servings 20
Adapted from burnbraefarms.com

Preparation

Step 1

1. Preheat the oven to 450°F. Line a 15 x 11-inch rimmed baking sheet with enough parchment paper to overhang the sides. Pulse the flour, yeast and salt in a food processor fitted with a metal blade until combined. Combine water, milk, oil and corn syrup; with the motor running, slowly add to flour mixture until dough forms a ball. Knead on a lightly floured surface for 3 minutes or until smooth and elastic.

2. Divide dough into 2 equal portions and roll one portion to fit the baking sheet. Arrange dough on baking sheet, stretching as needed to meet edges. Sprinkle with 3 cups of the cheese, leaving a 1-inch border. Roll out the second portion of dough slightly larger than the first. Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal. Cut through the dough with a sharp knife to create 20 breadsticks (do not separate). Cover with a kitchen towel and let rise for 20 minutes.

3. Meanwhile whisk egg whites with the oregano and garlic; brush evenly over dough. Sprinkle evenly with remaining cheese. Bake for 15 to 17 minutes or until puffed and golden. Cut along the seams into breadsticks; serve warm.