Breadstick Bones with Blood Red Dipping Sauce

My kids think these breadsticks are The Bomb Dot Com. They were pretty excited to see their favorite Olive Garden Breadstick recipe al dressed  up and formed in the shape of bones. They were equally impressed when they got to dip them into blood-red pizza sauce and say things like “ooooooo-eeeeeee….it’s like bloooooooood” to each other while they dangled warm breadstick bones dripping with sauce in each others faces.

My kids are really classy and sophisticated, as I have mentioned to you all in the past.

These fun breadsticks would be perfect to serve your crew on Halloween night. And I’m pretty sure if you made up a batch and served them at a Halloween party you would instantly win a lot friends. Who knew bones and blood could be a crowd pleaser! 🙂

1. Preheat your oven to 170 degrees.
2. Place 1 1/2 C hot water, 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons softened butter and 3 cups of flour into your stand mixer. Mix on low (use the dough hook) for about 1 minute. Add 1 tablespoon yeast and enough flour (up to 2 more cups) so that while the mixer is running the dough pulls away from the side of the bowl.
3. Turn the mixer to medium speed and let it mix for 4 minutes. To see a complete tutorial for the dough, including pictures click here, to see my Olive Garden Breadstick recipe.

4. Remove the dough from the mixer and form it into a long log.

5. Using a sharp thick knife, cut the dough into 12-14 parts. (I know my picture only shows 11 slices, just trust me on this one when I say you will like it if you cut them into 12-14 slices. Mine got a little too big.)

6. Let the dough rest for about 5 minutes. Then take your handy knife

and make a 2 inch cut on both sides of each piece.

Curl the sliced sections back a bit, to give the breadsticks a bone look. Very, very lovely aren’t they. Spook-a-licious looking in fact. Thanks for noticing.

7. Place each breadstick bone on a cookie sheet that has been sprayed with cooking spray.
8. Melt 3 tablespoons of butter. Mix in a dash of salt and 1/4 teaspoon of granulated garlic. Rub it all over the breadstick bones with a brush.
9. Pop the tray in your warm oven and let the breadsticks rise a bit. 5-10 minutes should do it. You don’t need them to double in size, they are perfect if you just let them puff up a bit.
10. Turn your oven up to 350 degrees. Leave the pan in the oven while the temperature increases. Bake until they are golden brown on the bottoms and lightly golden on the top. (Takes about 15 minutes in my oven, heating time included).
11.  Brush the warm breadsticks with a bit more of the melted butter/garlic mixture when they come out of the oven.

12. To make the blood-red dipping sauce, pour 1 can Italian stewed tomatoes (or regular stewed tomatoes), 1  can tomato paste, 1 t oregano, 1 t basil, 1/2 t granulated garlic, 1/2 t salt, 1/2 t lemon juice and a pinch of red pepper flakes into a blender or food processor. Blend it all together and serve the sauce with the bones, man.

It’s a yummy combination.

Enjoy! Happy Halloween!!!!!

Breadstick Bones with Blood Red Dipping Sauce

Print

Serves: 12-14 breadsticks Prep Time: 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Dough:
• 1 1/2 C hot water
• 2 T sugar
• 1 T salt
• 2 T butter, softened
• 4-5 C flour
• 1 T yeast
• Topping:
• 3 T butter, melted
• 1/4 t granulated garlic
• dash salt
• Blood Red Dipping Sauce:
• 1 (14.5 ounce) can Italian stewed tomatoes (or regular stewed tomatoes)
• 1 (6 ounce) can tomato paste
• 1 t oregano
• 1 t basil
• 1/2 t granulated garlic
• 1/2 t salt
• 1/2 t lemon juice
• pinch red pepper flakes

Instructions

1. Preheat your oven to 170 degrees.
2. Place 1 1/2 C hot water, 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons softened butter and 3 cups of flour into your stand mixer. Mix on low (use the dough hook) for about 1 minute. Add 1 tablespoon yeast and enough flour (up to 2 more cups) so that while the mixer is running the dough pulls away from the side of the bowl.
3. Turn the mixer to medium speed and let it mix for 4 minutes. To see a complete tutorial for the dough, including pictures click here, to see my Olive Garden Breadstick recipe.
4. Remove the dough from the mixer and form it into a long log.
5. Using a sharp thick knife, cut the dough into 12-14 parts. (I know my picture only shows 11 slices, just trust me on this one when I say you will like it if you cut them into 12-14 slices. Mine got a little too big.)
6. Let the dough rest for about 5 minutes. Then take your handy knife and make a 2 inch cut on both sides of each piece. Curl the sliced sections back a bit, to give the breadsticks a bone look. Very, very lovely aren't they. Spook-a-licious looking in fact. Thanks for noticing.
7. Place each breadstick bone on a cookie sheet that has been sprayed with cooking spray.
8. Melt 3 tablespoons of butter. Mix in a dash of salt and 1/4 teaspoon of granulated garlic. Rub it all over the breadstick bones with a brush.
9. Pop the tray in your warm oven and let the breadsticks rise a bit. 5-10 minutes should do it. You don't need them to double in size, they are perfect if you just let them puff up a bit.
10. Turn your oven up to 350 degrees. Leave the pan in the oven while the temperature increases. Bake until they are golden brown on the bottoms and lightly golden on the top. (Takes about 15 minutes in my oven, heating time included).
11.  Brush the warm breadsticks with a bit more of the melted butter/garlic mixture when they come out of the oven.
12. To make the blood-red dipping sauce, pour 1 can Italian stewed tomatoes (or regular stewed tomatoes), 1  can tomato paste, 1 t oregano, 1 t basil, 1/2 t granulated garlic, 1/2 t salt, 1/2 t lemon juice and a pinch of red pepper flakes into a blender or food processor. Blend it all together and serve the sauce with the bones, man.