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<< Previous   of   Next >> Associated Press/Larry Crowe)  (click to enlarge) Grilled garlic breadsticks with sweet, zesty sauce, warm from the grill, are easy to make.   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, July 1, 2009 Garlicky breadsticks easy to make at home, even on the grill By J.M. Hirsch Associated Press Those garlicky, buttery, crisp and chewy breadsticks you love at the pizza shop are easy to make at home. And in the summer, it's even easier. Just toss them on the grill with whatever else you're cooking. The seasoning blend in this recipe -- kosher salt, garlic powder, black pepper and onion powder -- is a pretty traditional take on garlic breadsticks. But feel free to kick it up with chili powder, paprika or cumin. Grilled garlic breadsticks with sweet, zesty sauce 2 20-ounce balls pizza dough, room temperature 1 tablespoon kosher salt, divided 2 tablespoons garlic powder 2 teaspoons ground black pepper 2 teaspoons onion powder 8 tablespoons (1 stick) butter, melted 1 15-ounce can diced tomatoes 2 cloves garlic 2 tablespoons honey 2 tablespoons balsamic vinegar 1/4 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon hot sauce Heat a grill to medium-high. On a lightly floured surface, roll the pizza dough into large rectangles. Use a pizza wheel or knife to cut the dough into long strips, then cut each strip into roughly 5-inch lengths. Set aside. In a wide, shallow bowl, mix 1/2 tablespoon of the salt, the garlic powder, pepper and onion powder. Place the butter in a second wide, shallow bowl. One or two at a time, place the strips of dough in the butter and turn to coat evenly. Shake off any excess butter, then lightly dredge the strips through the seasoning mix to coat. Set aside. In a blender, combine the diced tomatoes (with any juice in the can), remaining salt, garlic cloves, honey, balsamic vinegar, oregano, thyme and hot sauce. Puree until smooth, then transfer to a small saucepan and heat over low. While the sauce heats, arrange the dough strips on the hot grill, spacing them about 2 inches apart. Cover and grill for 1 to 2 minutes, or until the strips are puffed and lightly browned on the bottoms. Flip and grill, covered, for another minute. Serve the breadsticks with the dipping sauce. Makes 8 servings. Per serving: 257 calories; 89 calories from fat; 10 g fat (5 g saturated; 0 g trans fats); 19 mg cholesterol; 40 g carbohydrate; 6 g protein; 2 g fiber; 1,148 mg sodium. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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