Ingredients: |
Ingredients: BREAD TWISTS:
¼ c. - Parmesan cheese, grated
½ tsp. - oregano, dried
½ tsp. - basil, dried
1/8 tsp. - pepper
1 - egg white, lightly beaten
1 T. - water, cold
1 (11 oz.) can - refrigerated breadstick dough
BASKET:
1 large - basket
1 small - wooden cutting board
1 - lemon reamer
1 set - wooden cooking utensils
1 - kitchen timer
2 - kitchen towels
1 set - measuring spoons
1 large - wire whisk
10 - blank recipe cards
2 - fun-shaped sponges
1 - spatula
3 small - wooden spoons
2 pots - fresh herbs, such as basil and oregano
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Directions: |
Directions:BREAD TWISTS: Preheat oven to 350°. Spray 2 baking sheets with non-stick cooking spray. Combine Parmesan cheese, oregano, basil and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water; set aside. Unroll breadstick dough; separate along perforation lines. Cut each dough strip in half lengthwise to make two separate strips, each about ½ inch thick. Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere. Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg mixture; sprinkle twists with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool. Makes 16 twists.
BASKET: To arrange the basket, place taller utensils, such as the cutting board, wire whisk and large wooden utensils in back. Place smaller items, such as the timer, sponges and measuring spoons, in front. Arrange bread twists in the basket. Tie small wooden spoons to basket handle with a pretty bow. |
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