Tofu Ricotta Stuffed Breadsticks
Bite into these crispy Tofu Ricotta Stuffed Breadsticks and you'll find a soft center with a creamy tofu ricotta filling.
Servings: 11 breadsticks
Calories: 124kcal
Ingredients
- Pizza dough - I used Bob's Red Mill gluten free pizza mix 16 oz.
- 2 teaspoons Italian seasoning
- ½ batch Tofu Ricotta
- Olive oil
- Sun-Dried Tomato Sauce or marinara sauce
- Gluten-free flour or cornmeal
Instructions
- Preheat oven to 450°F.
- Make pizza dough according to directions. Mix Italian seasoning into dough. If using Bob's Red Mill, let rise the recommended 1-2 hours.
- Sprinkle gluten free flour or cornmeal on cutting board (cornmeal will add some crunch). Roll out dough. If using Bob's Red Mill, it is very sticky so you may want to oil your hands and the rolling pin with olive oil. You could also cover the dough with plastic wrap and then roll it out.
- At about 2 ½ - 3" intervals, slice the dough. Spread tofu ricotta down the center of a strip, leaving room on the sides. Fold over the dough so that the sides meet. Roll into a breadstick. Slice the strip into 6" long pieces. It will be about ¾" thick. Repeat with the other strips.
- Place on an oiled parchment lined baking sheet. Bake at 450°F for 18-20 minutes, or until golden brown.
- Serve with Sun-Dried Tomato Sauce or marinara sauce.
Notes
When I first published this recipe I used Pamela's pizza mix, which isn't currently available. You can also use Bob's Red Mill pizza mix, which I linked to. It is a larger package than Pamela's, so you may have extra bread without filling.
Nutrition
Calories: 124kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 268mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.8mg
