Sun-Dried Tomato & Olive Breadsticks with Balsamic Dip Recipe

INGREDIENTS

Thumbsticks 1 can (11 ounces) refrigerated breadstick dough 12 sun-dried tomatoes, cut in half crosswise or 12 jumbo pitted ripe olives, halved lengthwise 2 tablespoons olive oil Dried basil or dill weed Dipping Sauce 1/2 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepper

PREPARATION:

1. Preheat oven to 375°F. Unroll breadstick dough; separate each strip and cut in half crosswise. Place on 2 ungreased baking sheets. Place tomato half about 1/8 inch from top of each strip and press down firmly; shape ends to round out tip of thumb.
2. Gently press down on dough with knife in 2 places to resemble knuckles. Brush breadsticks with 2 tablespoons olive oil; sprinkle with basil. Bake 10 minutes or until light golden brown.
3. Meanwhile, combine dipping sauce ingredients in 1-pint jar; cover and shake until well blended. Serve with Smashed Thumbsticks.

This recipe appears in: Halloween