Ingredients
1/4
cup Kalamata olive tapenade
1
teaspoon chopped fresh rosemary leaves
1
can (11 ounces) refrigerated soft breadsticks
1
cup marinara sauce, heated, if desired
Preparation
Heat oven to 350°. Mix tapenade and rosemary.
Separate breadsticks; roll or press each breadstick until 2 1/2 inches wide. Spread 1 teaspoon tapenade mixture evenly down center of each breadstick. Roll up breadsticks lengthwise in jelly roll fashion. Cut each lengthwise in half; twist each piece 2 or 3 times. Place on ungreased cookie sheet.
Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.
