When I have time, I like to prepare a few pizza doughs and store them in the freezer. You know, just in case we are in the mood for pizza.
Contradictorily I also have a habit to clear out the freezer. I know I am unbelievable, and I can’t explain that. But sometimes it may lead to an amazing result if you put your excess pizza dough in a good use.
What about some flaky, warm and buttery breadsticks with a touch of strawberry sweetness. These breadsticks can be ready in a heartbeat as long as you have the dough ready. Great for parties, after school snack, or just a little treat for yourself.
Ingredients (8 to 10 breadsticks):
In a bowl of a standing mixer, combine yeast and salt.
Add honey and water. Mix with a paddle attachment for 2 minutes until slightly frothy.
Change to a dough hook. Add olive oil and 1 cup flour. Mix until the flour is fully incorporated. Add in another cup of flour, then the remaining 1/4 cup. Let the machine knead the dough for 8 to 10 minutes.
Place dough into an oiled bowl and cover with plastic wrap. Let rise in a warm place (preferably close to a warm oven) for an hour. Or leave it in room temperature for at least 8 hours.
When the dough has risen, punch it down and transfer to a floured board. Roll the dough into a thin sheet of rectangle.
Preheat oven to 420F.
Use an offset spatula to spread the strawberry jam on top.
Slice the dough into 8 to 10 even strips. Twist from both ends of each dough strip so that the dough spirals into a breadstick. Lay them on a lined sheet pan.
Bake the breadsticks for 20 minutes until golden. Let cool for a moment then serve.