Yield: Makes 14 servings
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (105° to 115°F)
2-1/2 cups all-purpose flour
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shredded Parmesan cheese
1/4 cup chopped red bell pepper
1 green onion, sliced
1 medium clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
Preheat oven to 400°F. Spray 2 large nonstick baking sheets with nonstick cooking spray; set aside.
Sprinkle yeast over warm water in small bowl; stir until yeast dissolves. Let stand 5 minutes or until bubbly.
Meanwhile, place all remaining ingredients except olive oil in food processor; process a few seconds to combine. With food processor running, gradually add yeast mixture and olive oil. Process just until mixture forms a ball. (Add additional 2 tablespoons flour if dough is too sticky.)
Transfer dough to lightly floured surface; knead 1 minute. Let dough rest 5 minutes. Roll out dough with lightly floured rolling pin to form 14 X 8-inch rectangle; cut dough crosswise into 1/2-inch-wide strips. Twist dough strips; place on prepared baking sheets. Bake 14 to 16 minutes or until lightly browned.
Nutritional Information: Serving Size: 2 breadsticks
Sodium 91 mg; Protein 4 g; Fiber 1 g; Carbohydrate 18 g; Cholesterol 4 mg; Saturated Fat 1 g; Total Fat 2 g; Calories from Fat 19 %; Calories 112; Dietary Exchange: Fat 1/2; Starch 1
“You will never get out of pot or pan anything fundamentally better than what went into it. Cooking is not alchemy; there is no magic in the pot.”
Martha McCulloch-Williams (1913)
From 70 to 80 percent of all ripe olives are grown in California's approximately 35,000 acres. In the 1700s, Franciscan monks brought olives to Mexico and then into California by way of the missions. The first cuttings were planted in 1769 at the San Diego Mission. Commercial cultivation of California olives began in the late 1800s. Today, anywhere from 80,000 to 160,000 tons of olives are produced in California each year.
