Roasted Ricotta-Stuffed Peppers, Breadsticks
Servings : 4
Ingredients
Roasted Ricotta-Stuffed Peppers
- 1/2 red onion finely diced
- 2 Tbsp bottled minced garlic
- 1 Tbsp extra virgin olive oil
- 6 bell pepper halved and seeded
- 15 oz ricotta cheese
- 1 pint grape tomatoes halved
- 1 tsp lemon zest
- 10 leaves fresh basil cut into ribbons
Olive Garden Copy Cat Breadsticks
- 1 1/2 cup water warm
- 10 Tbsp unsalted butter divided
- 2 Tbsp honey
- 4 cups 100% whole wheat pastry flour regular is ok but pastry is better for this recipe
- 2 Tbsp vital wheat gluten
- 2 1/2 tsp salt divided
- 2 1/4 tsp bread machine yeast
- 2 tsp garlic powder
Instructions
Roasted Ricotta-Stuffed Peppers
- Preheat oven to 350. Sauté onion and garlic in oil until fragrant, about 1 minute. Combine onion mixture, ricotta, tomatoes, and zest in a bowl. Stuff mixture into peppers. Place peppers in a baking dish. Bake at 350 for 45 minutes. Top with basil.
Breadsticks
- Add water, 2 Tbsp. melted butter, and honey to the bowl of a stand mixer. Add flour and gluten. Add 1 1/2 tsp. salt to the side of the bowl. Add yeast to flour. Mix on low 3-5 minutes, just until soft. Divide dough into 16 equal portions. Roll each portion into a log,about 6 inches long. Place breadsticks on a parchment-lined baking sheet. Cover with a clean dish towel. Allow to rise 45 minutes. Preheat oven to 400. Bake breadsticks 6-7 minutes. Melt 8 Tbsp. butter with garlic powder and remaining 1 tsp. salt. Brush over breadsticks. Return breadsticks to oven, and bake 5-8 more minutes. Immediately after removing from the oven, brush with the butter mixture again. Allow to cool slightly before serving. 16 servings