Sicilian Breadsticks Recipe
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Sicilian Breadsticks

1 can (16 ounces) refrigerated biscuits

For the Filling

2 tablespoons pitted Greek olives, chopped

1/2 cup oil-packed sun-dried tomatoes, chopped

1 teaspoon dried rosemary, chopped

1/2 teaspoon freshly ground black pepper

1/2 cup grated Parmesan cheese

For the Glaze

1 tablespoon butter, melted

1 egg yolk, lightly beaten

2 tablespoons grated Parmesan cheese

Grease 2 baking sheets. Preheat oven to 375F. For filling, in a small bowl, combine olives, sun-dried tomatoes, rosemary, pepper and Parmesan; set aside.

Separate biscuits. Spoon an equal amount of filling in center of each biscuit; fold over and press to seal.

On a lightly floured surface, with floured hands, roll each biscuit into a 5-inch strip. Hold each strip by the ends and twist. Arrange twists on prepared baking sheets, 1 inch apart. Press down edges to prevent twists from unraveling.

For glaze, in a small bowl, mix butter and egg yolk. Lightly brush tops of breadsticks with egg mixture; sprinkle with Parmesan. Bake until lightly golden, about 15 minutes.

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