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Nutrition Facts
Nutrition facts per serving:
- Calories 39
- Protein(gm)1
- Carbohydrate(gm)6
- Fat, total(gm)1
- Cholesterol(mg)9
- Monosaturated fat(gm)1
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)12
- Sodium(mg)75
- Potassium(mg)17
- Calcium(DV %)10
- Iron(DV %)1
*Percent Daily Values are base on a 2,000 calorie diet
Pumpkin Seed Breadsticks
Yield:
24 breadsticks
Prep:
15 mins
Bake: 8 mins to 10 mins 425°F per batch
Bake: 8 mins to 10 mins 425°F per batch
Ingredients
- 1 13 - 14 ounce refrigerated pizza dough
- 1 egg, beaten
- 1 - 3 tablespoons shelled pumpkin seeds, poppy seeds, flax seeds, plain sesame seeds, and/or black sesame seeds
- Coarse salt or salt
Directions
Preheat oven to 425 degrees F. Lightly grease two large baking sheets. Unroll pizza dough on a lightly floured surface. Using your hands, shape dough into a 12x9-inch rectangle. Brush the dough with some of the egg. Sprinkle with seeds and lightly sprinkle with salt. Use a floured long knife or floured pizza cutter to cut dough crosswise into 1/4- to 1/2-inch-wide strips.
Place strips on prepared baking sheets. Bake one sheet at a time for 8 to 10 minutes or until golden brown. Cool on wire racks.
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