The Pioneer Woman Tasty Kitchen
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Breadsticks and Pepperoni Dip

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Level: Easy

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Description

Hearty lunch fare.

Ingredients

  • FOR THE BREADSTICKS:
  • 2 Tablespoons Active Dry Yeast
  • 2 cups Warm Water
  • ¼ cups Sugar
  • ½ teaspoons Salt
  • ¼ cups Oil
  • 4-½ cups Flour
  • 3 Tablespoons Olive Oil
  • 3 teaspoons Kosher Salt
  • 3 teaspoons Dried Parsley
  • FOR THE PEPPERONI DIP:
  • 2 cans (26 Oz. Size) Pasta Sauce, Such As Hunt's Thick And Rich Original
  • 2 cups Pepperoni, Shredded Or Diced
  • 3 cups Shredded Cheese, Such As Mozzarella, Cheddar, Or Your Favorite Cheese

Preparation

For the breadsticks, add the yeast to warm water; let sit 5 minutes. Add the sugar, salt, and oil. Beat in 2 cups of the flour, then knead in the rest of the flour with a dough hook attachment. Let sit 1–2 hours.

Prepare the pepperoni dip. Combine pasta sauce and pepperoni in a slow cooker and cook on low 3–4 hours, or on high 1–2 hours until heated through.

On a floured surface, divide the dough into 3 equal parts. Roll or pat out into 3 pizza pans. Rub each pizza with 1 tablespoon olive oil and sprinkle each with 1 teaspoon kosher salt, 1 teaspoon parsley flakes, and 1 cup shredded cheese. Let rise 1/2 to 1 hour.

Preheat oven to 350ºF and bake for 18–20 minutes. Cool slightly and cut into narrow slices. Serve with dip.

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