Garlic Cheese Sticks with Marinara
I am not a football kind of gal, but I know the Superbowl is coming up & a lot of people get together for that, so I thought I better share something to eat since I totally flaked out last year on some good party grub.
This is totally a man’s type of snack. My husband even asked around his office what kind of recipe the men would like to make for the Superbowl. The census was in & these Garlic Cheese Sticks won! Now the homemade marinara is optional, because obviously if the wife is not fixing the snacks, & the husband is, we want something simple for him to do right? So opening up & heating a can of your favorite spaghetti sauce is acceptable, but I do have to say that the sauce is fairly quick & easy & freezes well too, so you might consider it.
Garlic Cheese Sticks with Marinara
Ingredients
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)
Instructions
- In a medium sized bowl, dissolve yeast & sugar into warm water. Let mixture sit 5 minutes until it bubbles up.
- Add ½ tsp salt & 1½ cups flour. Using a spoon give 50 good stirs until the mixture balls up & doesn’t stick to the bowl, sprinkling dough with extra flour as necessary. Take dough out of bowl. Spray the inside of the bowl & put the dough back in. Cover with a towel & let rise for 30 minutes or until double in size.
- Meanwhile prepare the marinara: Heat oil in a large saucepan. Saute onion & garlic 1-2 minutes or until soft & fragrant. De-glaze pan with chicken broth. Add crushed tomatoes, tomato paste, oregano, basil, kosher salt, pepper, parsley & sugar. Stir & let simmer for 30 minutes.
- Spray a pizza pan with pan-coating & turn the dough out onto the greased pan. Sprinkle the top with a dusting of flour & roll the dough out into a circle, like pizza crust about ¼” thin.
- Spread the softened margarine on top of the dough. Sprinkle with garlic powder, kosher salt, & parsley. Then sprinkle with mozzarella cheese.
- Bake at 425˚F for 11-12 minutes. Remove from pan, cut in half & then in strips to form sticks to dip in your fresh marinara sauce. Enjoy!
- *Freeze any leftover sauce for spaghetti later because it makes a lot!
Notes
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Please edit the instructions. Half of it is a repeat and hard to follow.
It’s fixed! Sorry about that! I’m having issues with my recipe card on some of the recipes.
Thanks! They are yummy!
I’m glad you could still figure it out amongst the confusing directions. 🙂
These look SO yummy!!!
Those breadsticks look perfect and I bet they taste great! Visiting from Rate The Plate Utah.
Stopping by from the garlic link up. These look and sound amazing!!
Danielle at Framed Frosting
Oh they look perfect! I would love a few of them right now! Thank you for sharing this at Wednesday Extravaganza – see you there again this week with more deliciousness 😉
This looks so good! I’m making it right now!