Whole Wheat Stuffed Breadsticks Recipe
A Nutritious and Flavorful Appetizer ๐ฑ
Indulge in the delightful crunch and wholesome goodness of these whole wheat stuffed breadsticks, an ideal choice for appetizers or light meals. Packed with savory vegetables, gooey mozzarella, and a blend of Italian herbs, these breadsticks are both filling and nutritious, perfect for gatherings or family dinners.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Active Dry Yeast | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Green Bell Pepper (finely chopped) | 1 |
| Carrots (finely chopped) | 2 |
| Mozzarella Cheese (grated) | 1/2 cup |
| Red Chilli Flakes | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Dried Thyme Leaves | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 6g |
| Carbohydrates | 25g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Fats | 6g |
| Saturated Fats | 1.5g |
| Sodium | 260mg |
| Calcium | 50mg |
| Iron | 1.5mg |
Instructions
| Step | Description |
|---|---|
| 1 | Prepare the Dough: In a large mixing bowl, combine the whole wheat flour, active dry yeast, salt, and sugar. Mix well. Gradually add water, a little at a time, and knead until you have a smooth dough. |
| 2 | Add Olive Oil: Pour the olive oil over the dough and knead for an additional 5 minutes to make it soft and elastic. Cover the bowl with a clean cloth and let the dough rise in a warm place for about 2 hours or until it doubles in size. |
| 3 | Prepare the Filling: Heat a small amount of olive oil in a pan over medium heat. Add the chopped green bell pepper and carrots, sprinkle with a little salt, and sautรฉ until the vegetables are cooked but still have a slight crunch. Stir in the red chili flakes, dried oregano, and thyme, then set aside to cool slightly. |
| 4 | Roll and Fill the Dough: After the dough has risen, punch it down gently to release the air. Lightly dust a clean surface with flour and roll the dough into an oval shape, about 1/4 inch thick. Spread the roasted vegetable mixture evenly on one half of the dough. Sprinkle the grated mozzarella cheese on top of the vegetables. |
| 5 | Shape the Breadsticks: Fold the other half of the dough over the filling to cover it. Press down the edges and seal by pinching them together gently. With a sharp knife, make small slits along the top to create sections that will be easy to separate into sticks after baking. Brush the top with a little olive oil for a golden finish. |
| 6 | Bake: Place the stuffed bread on a greased baking sheet and preheat the oven to 180ยฐC (350ยฐF). Bake for 25-35 minutes or until the bread turns golden brown and crisp on the outside. |
| 7 | Serve and Enjoy: Once baked, remove the bread from the oven and allow it to cool for a few minutes. Slice along the slits into individual breadsticks and serve warm. These whole wheat stuffed breadsticks pair beautifully with a side of creamy radish soup or an Asian watermelon salad for a balanced meal. |
Serving Suggestions
Serve these Whole Wheat Stuffed Breadsticks with a Creamy Radish Soup with Sweet Potato or a refreshing Asian Watermelon Salad for a complete and vibrant meal.
