Breadsticks stuffed with Jalapeno & cheese
I have to warn you, these breadsticks stuffed with jalapeno and cheese are addictive!Â
When my (English-speaking) friends came to visit last time, we decided to have an all-finger-food get together. We haven’t seen us since before the holidays because most had vacations out of the country. We are all foreigners in Germany and met each other when we had our first German class. That was almost three years ago but we managed to keep the friendship and although some of us and sometimes all of us have busy schedules, we see to it that we have a get-together every once in a while or at least once a month. We really look forward to these meetings so we could catch up and of course to enjoy food!
This time I decided to make breadsticks stuffed with jalapeno and cheese. I also made some Panizza, which is a very thin soft pizza that is filled with alfalfa and arugula then rolled before eating…that is also really good and I will try to share the recipe for that next time. For the breadsticks, I combined 2 different kinds of cheese, Emmental cheese and quick melting cheese, but I think any cheese will do. I also added dried herbs to the dough and it smells and tastes just wonderful. I added dried bear leeks (ramson) that I really love because of its garlic taste. Â
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Breadsticks stuffed with Jalapeno & cheese
INGREDIENTS
- 2 cups flour
- 1/2 block fresh yeast
- 3/4 cup warm water
- 1/2 tsp sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 3 teaspoons vegetable or olive oil
- 15 pieces cheese - (1 cm x 6 cm) or (0.4 in x 2.4 in)
- 15 pieces jalapeno sticks - (1 cm x 6 cm) or (0.4 in x 2.4 in)
- 1/2 cup olive oil
- 1 teaspoon salt
INSTRUCTIONS
- In a small bowl, crumble the fresh yeast and add sugar. Pour the warm water and leave it for some minutes until it becomes frothy.
- Meanwhile, in a large bowl, combine flour, 1/2 teaspoon salt, 3 tablespoons oil, dried oregano and dried basil. Once the yeast has proofed, add the flour and mix until dough is formed. Turn the content into a clean working surface and knead several times until smooth, about 3-5 minutes. If too sticky, add more flour, 1 Tbsp at a time but it should still be soft and not stiff. Remember that as you knead it becomes firmer and less sticky. Put the dough back in the bowl and cover with clean kitchen towel. Let it rise for at least 30 minutes or until almost doubled in size.
- Roll the dough into a rectangle or square about a centimeter thick. Cut the dough horizontally about 8-9 cm (3.14-3.54 in) in width. Then you can start laying cheese and jalapeno sticks then roll and cut as you go. Make sure to seal the ends and corners well, you can use a bit of water to glue them together.
- Place the finished sticks on a baking sheet lined with parchment paper. Let them rise a bit for about 10-12 mins.
- In a small bowl, combine ½ cup olive oil and 1 teaspoon salt. Brush the sticks with olive oil then bake at preheated oven for 10-15 mins at 175°C/370°F. Once they are baked brush them again with olive oil while hot before serving.
RECIPE NOTES
You can dip them in your favorite dip, like salsa, barbecue or sour cream.
