Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
1
teaspoon olive oil
2
teaspoons chopped fresh rosemary
1/2
teaspoon coarse salt
1
tablespoon slivered pitted ripe olives
6
thin red bell pepper strips
Preparation
Heat oven to 375°F. Separate dough into 12 breadsticks. Starting at center of ungreased cookie sheet, coil strips loosely into a spiral, pinching ends together securely as strips are added. Press down very firmly on tops of dough strips to form 1/2-inch-thick round of dough.
Drizzle oil over dough. Sprinkle with rosemary, salt and olives. Arrange bell pepper strips in spoke-fashion on top.
Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges. Serve warm.
