Garlic Cheese Sticks with Marinara
Yields 8 Servings
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!