It looks fancy, but it is really very easy. In this recipe we use a red pepper bruschetta (red dough) and a basil pesto (green dough) to make the dough colorful and distinct. The shredded Parmesan also gives it very nice coloring.
- 2 packages (15 oz) Chebe Original Cheese Bread Mix (or other savory Chebe variety)
- 4 eggs large
- 4 Tbsp oil
- 6-8 oz shredded Parmesan cheese, optional
- 4 Tbsp water
- 3 Tbsp basil pesto or similar
- 1 cup fresh arugula or baby spinach
- 3 Tbsp red pepper bruchetta or similar
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Preheat oven to 375F
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With a food processor, finely chop a handful of dry, fresh arugula or baby spinach. Set aside.
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Prepare one package of mix according to the package instructions, using 3-4 oz. of the Parmesan cheese, but withholding the water and adding the arugula.
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Add 2 to 3 tablespoons of basil pesto and blend well. If the dough still needs liquid, add slowly by the teaspoon. Blend with hands until the dough is smooth.
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Divide the dough into 24 equal pieces and set aside.
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Repeat with second batch, but do not add arugula and substitute pesto with the bruschetta.
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Roll each small piece into a pencil thin stick, about 7" - 8" in length. Twist by braiding the green and the red breadsticks around each other.
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Bake for 16 to 20 minutes, but watch closely after 15 minutes. Enjoy!
Recipe courtesy of Sarah Young, Eating Possibly
This recipe works great with Chēbē Original Mix, but you may also try it using one or both packages of these Chēbē mixes:
