Garlic-Cheese Breadsticks with Homemade Marinara Dip

Garlic Cheese Sticks

• ¾ cup warm water
• ½ Tbsp yeast
• 1 Tbsp granulated sugar
• ½ tsp salt
• 1 ½ cups all-purpose flour, plus extra for dusting
• 2 Tbsp margarine, softened
• ¾ tsp garlic powder
• ½ tsp kosher salt
• ½ tsp dried parsley
• 1 cup shredded mozzarella cheese

Marinara

• 1 Tbsp Extra Virgin Olive Oil
• ⅓ cup onion, finely chopped
• 3 cloves garlic, minced
• ½ cup chicken or vegetable broth
• 1 (28oz) can crushed tomatoes
• 1 (6oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• 1 Tbsp dried parsley
• 1 Tbsp granulated sugar, to cut the acidity of the tomatoes

• In a medium bowl, dissolve the yeast and sugar in warm water. Let sit about 5 minutes until bubbly.
• Stir in ½ tsp salt and 1½ cups flour. Use a spoon to stir until the dough forms a ball and no longer sticks to the bowl, adding extra flour if needed. Transfer the dough to the bowl (lightly sprayed), cover with a towel, and let rise about 30 minutes or until doubled.
• While the dough rises, make the marinara: Heat oil in a saucepan and sauté the onion and garlic 1–2 minutes until soft. Add the broth to deglaze, then stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, parsley, and sugar. Simmer gently for about 30 minutes.
• Preheat oven to 425°F. Spray a pizza pan with nonstick spray and turn the dough out onto the pan. Dust the top with a little flour and roll into a circle about 1/4 inch thick, like a thin pizza crust.
• Spread softened margarine over the dough, then sprinkle with garlic powder, kosher salt, and dried parsley. Top with shredded mozzarella.
• Bake 11–12 minutes at 425°F, until the cheese is melted and the crust is golden. Remove from the pan, cut into halves and then into strips to serve as sticks for dipping in the marinara. Enjoy!
• Tip: Freeze any extra marinara for use with spaghetti later—this recipe makes a generous amount.