Stuffed Breadsticks

Ever found a cool note from a neighbor on your windshield first thing in the morning? My husband Ace is a professional precision driver. He has driven in Winston cup cars...and been in drifting competitions. He can do things with a car that amaze the universe at large. I however, get notes on my car. Ace brought this one in that he found on his way out to work early Thursday morning. He was laughing so hard he couldn't even form words. It came out something like, "you have issues Steph." But, what I think he meant was...

"Stick to cooking and work on that parking. Hot-diggidy I'm glad you're my wife." I came to find out later that the neighbor ran into a pole trying to fit in her spot next to mine...Yea. I feel horrible about it. I went over and gave her a hug and told her, in no uncertain terms, that I will be better. She's a saint for not using any curse words on that note. Go back and read it again with that information in mind.

So, this week I think I will stick with cooking. I have to say that it's back to school around here and I've been given the amazing assignment to come up with some great tasting, kid friendly, healthy, snazzy, crazy, zany foods to put in the lunch. Be it for kids or adults alike, I know I used to get tired of the same sandwich every day. I have a hubby who takes lunch to work. I bet there are a few of folks out there who could use a boost.
Stuffed bread sticks are about a buck a piece at the store in the frozen food section...and loaded with chemicals and junk. I start with a basic bread recipe. This is just half a batch of the overnight started bread, 1/5 of the 5 day bread dough or for the ones who don't want to mess with that, you can just use a bread machine mix set to dough setting and when it's ready, continue from there. I'm not judging anyone.
So, despite my perfect inability to park a car between any lines...so far...I can put cheese on dough lines. I can do that. First we need to flour the counter top heavy and the top of the dough a little heavy too. Maybe 1/2 cup top and bottom.
Roll this dough out into a rectangle, 18 inches by 24 inches approximately. If you measure, I might freak out.

Now, cut the dough into six long strips. See? Cheese between the lines.

Now here's a pole I can't get my car wrapped around. But y'all be sure to pinch the dough tightly around the cheese. You can use string cheese, or just regular cheese cut into rods and chunks. This is Queso Fresco.

Once the dough is pinched really tight, cut the long stick into 3 pieces...

And repeat after me..."I can do this"...(but I can't park).

Pinch the ends of each bread stick so the cheese doesn't ooze out in a pool on the pan. That would be a great human tragedy. Especially dramatic after finally getting it parked just right in that dough space. I use a stoneware pan. Raise 30 minutes.

Mist lightly with water and then sprinkle generously with a BBQ rub of your choice. My personal favorite is D Dog BBQ rubs and sauce . He's a local guy, but you can order it. I think everyone should have some. Really. D-Dog didn't even pay me to say so. It's tangy and sweet and got just enough salt and spice to kick it up without making it totally inedible to kiddos. I dare say it tastes better than ketchup.

Shameless plug...but it has to be done.

Okay, that being said, feel free to use any flavor rub you want. I know Pampered Chef has some really good ones too. Citrus basil, Greek, Jamaican, Moroccan...I could go on. At any rate, once seasoned with a rub...bake it 350 degrees 20-25 minutes.

Yield 18 stuffed bread sticks. Not bad for 20 minutes of work. I should get a raise.
Oh, and as just a random side note (as if this entire post isn't just a full posting of side notes)...the kids love helping make these and it's a great way to get them involved in getting ready to go back to school. During the school year we make them in the evenings together too (instead of watching TV). It's a great way to create memories while saving your budget. Think about it.

There you go.