BREAD

GRILLED GARLIC BREADSTICKS WITH

SWEET AND ZESTY SAUCE

Start to finish: 20 minutes

• Two 20-ounce balls pizza dough, room temperature

• 1 tablespoon kosher salt, divided

• 2 tablespoons garlic powder

• 2 teaspoons pepper

• 2 teaspoons onion powder

• 8 tablespoons (1 stick) butter, melted

• 15-ounce can diced tomatoes

• 2 cloves garlic

• 2 tablespoons honey

• 2 tablespoons balsamic vinegar

• ¼ teaspoon dried oregano

• ½ teaspoon dried thyme

• 1 teaspoon hot sauce

Heat a grill to medium-high.

On a lightly floured surface, roll the pizza dough into large rectangles. Use a pizza wheel or knife to cut the dough into long strips, then cut each strip into roughly 5-inch lengths. Set aside.

In a wide, shallow bowl, mix ½ tablespoon of the salt, the garlic powder, pepper and onion powder. Place the butter in a second wide, shallow bowl.

One or two at a time, place the strips of dough in the butter and turn to coat evenly. Shake off any excess butter, then lightly dredge the strips through the seasoning mix to coat. Set aside.

In a blender, combine the diced tomatoes (with any juice in the can), remaining salt, garlic cloves, honey, balsamic vinegar, oregano, thyme and hot sauce. Puree until smooth, then transfer to a small saucepan and heat over low.

While the sauce heats, arrange the dough strips on the hot grill, spacing them about 2 inches apart. Cover and grill for 1 to 2 minutes, or until the strips are puffed and lightly browned on the bottoms. Flip and grill, covered, for another minute. Serve the breadsticks with the dipping sauce. Makes 8 servings.

Per serving: 257 calories (89 percent from fat), 10 g fat (5 g saturated, 0 trans fats), 19 mg cholesterol, 6 g protein, 40 g carbohydrate, 2 g fiber, 1,148 mg sodium.

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