The trick is to smoke the meat and not make the meat smoke
Date: May 21, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The dough mix is simple but soupy. After mixing with the hand mixer in the bowl, the dough is turned out into the sheet pan
The trickiest part of this recipe is getting the soupy dough to spread out evenly and all the way to the edges of the pan
After the dough had a 1 hour rise, I added some pasta sprinkle & it was s off to the oven
Some shredded cheese was added with 10 minutes to go
The breadsticks coming out of the oven after about 25 minutes total
While I often use these with pizza, this batch of breadsticks accompanied some grill gazpacho
These breadsticks really do taste like the ones from Pizza Hut which is a good thing
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Finding this recipe was an amazing bit of Kismet. I was going to be making grilled pizza Father’s Day and the only thing missing from my Dad’s perspective was the soft breadsticks you get at Pizza Hut. A couple weeks before Father’s Day an emailing from King Arthur Flour has as it’s featured recipe “..soft breadsticks like you’d get from your favorite pizza restaurant”. The breadsticks use a simple and very soupy dough mix that you turn out from the bowl straight into an oiled half sheet pan. Getting the dough to conform to the shape of the pan without shrinking is the toughest part of this. After a one hour rise in the sheet pan it is into the oven. I have been experimenting with adding some Penzy’s Pasta Sprinkle & cheese and I think I now have the timing for both where I want them. I must be doing ok because my guests make a big dent in the huge serving this recipe makes.