Vegetarian Friday: Stuffed breadsticks

You thought I’d never post another recipe, didn’t you?

Wrong.

Well, sort of wrong. This is basically just sticking three prefabbed products together, so I’m not sure it counts as a legit recipe, but it’s a good snack, appetizer or lunch option that’s relatively high in protein, so I’m posting it anyway. I trust you’ll approve once you try it.

Ingredients:
1 can crescent rolls (reduced-fat is fine)
4 pieces of string cheese
1/2 c. of your favorite marinara sauce (we like Viviano’s store brand)

Step 1: Unwrap each piece of string cheese and cut it in half.

Step 2: Wrap each piece of string cheese in a crescent roll, like this:

Lay the cheese on top of the widest part of the crescent roll.
Lay the cheese on top of the widest part of the crescent roll.
Fold the corners over so they cover the ends of the cheese.
Fold the corners over so they cover the ends of the cheese.
Roll the rest of the dough around the cheese and mash down the seams to seal them.
Roll the rest of the dough around the cheese and mash down the seams to seal them.

Step 3: Bake according to the directions on the crescent-roll package.

Following the baking instructions on the crescent-roll can. I spritzed mine with olive oil when they came out of the oven to make them look pretty for the picture, but you don't have to.
Serve with your favorite marinara sauce for dipping. 

Step 4: Serve with warm marinara sauce for dipping. I spritzed mine with olive oil when they came out of the oven so they’d look pretty for the picture, but that step is totally optional. You could sprinkle them with Parmesan and Italian seasoning if you wanted to add more flavor, but I think they’re just fine plain.

If you’re a full-time vegetarian, be sure to read the label on the crescent rolls; some brands may contain animal fat.

I made a batch of these the other night to try to use up some of the string cheese I bought at Costco before it expires. I’ve got enough cheese left for another batch, so we’ll probably have some next week. They make a quick lunch, and they bake just fine in the toaster oven if you don’t want to heat up the whole oven just for a snack.

Emily

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2 thoughts on “Vegetarian Friday: Stuffed breadsticks”

    1. They’re ridiculously good for something so simple. Everybody at our house loves them — especially the cat, who braved the packing-tape booby trap I set for him AND the threat of getting sprayed with a water pistol to jump up on the counter and help himself to the last one. *LOL*

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