Ingredients
1
loaf (1 pound) frozen pizza crust and Italian bread dough, thawed
1/3
cup pesto
2
tablespoons chopped drained roasted red bell peppers (from 7-ounce jar)
1
egg white
1
tablespoon water
Preparation
Grease 2 large cookie sheets. Roll dough on lightly floured surface into rectangle, 16x8 inches. Spread pesto over dough. Cut crosswise into sixteen 1-inch strips.
Twist each strip. Place on cookie sheet; form into candy cane shape. Arrange strips of pepper over twists in dough to cover pesto and look like striped candy cane.
Beat egg white and water; brush over breadsticks. Cover and refrigerate remaining egg white mixture. Cover and let rise in warm place about 30 minutes or until double.
Heat oven to 375°. Brush again with egg white mixture. Bake 15 to 20 minutes or until golden brown.
