Whole Wheat Stuffed Breadsticks Recipe
A Nutritious and Flavorful Appetizer 🌱
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 sauté 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 180°C (350°F). 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.
