Yield: 16 Servings
Measure | Ingredient |
---|---|
¼ cup | Parmesean cheese, grated |
1 teaspoon | Paprika |
⅛ teaspoon | Red pepper, ground |
10 ounces | Can refrig. pizza dough |
\N \N | Butter flavored cook.spray |
Preheat oven to 425F. Combine first 3 ingredients in a small bowl; stir well; set aside.
Unroll pizza dough, and roll into an 8x12-inch rectangle. Lightly coat surface of dough with cooking spray, and sprinkle with 2 T cheese mixture.
Fold the dough in half to form a 6x8-inch rectangle. Roll dough into a 12x8-inch rectangle. Lightly coat surface of dough with cooking spray, and sprinkle with remaining cheese mixture. Using fingertips, press cheese mixture into dough.
Cut the dough into 16 (8-inch long) strips. (Pizza cutter works well) Gently pick up both ends of each strip and twist dough. Place the twisted strips ½ inch apart on a large baking sheet coated with cooking spray.
Bake at 425F for 8 minutes or until lightly browned. Remove and cool on wire racks
Serving Size: 1 stick, Calories: 68 (15% from fat), Protein 2.7 g; Fat 1⅒ g Reprinted from Cooking Light mamgazine, March 1996 issue p.
138