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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly oil 2 baking sheets. Drain sun-dried tomatoes, reserving 4 teaspoons of the oil. Finely snip tomatoes. Combine tomatoes, cheese, rosemary, pepper, the reserved oil and 4 teaspoons water in a medium bowl. Set aside.
Unroll dough on a lightly floured surface. Roll each portion into a 10x8-inch rectangle. Spread tomato mixture crosswise over half of each rectangle. Fold in half; cut rectangles lengthwise into 1/2-inch wide strips and twist 2 or 3 times.
Place the twisted dough strips about 1 inch apart on the prepared baking sheets. Bake for 12 to 15 minutes or until golden brown. Transfer breadsticks to a wire rack. Cool completely.