Tammy's Recipes

I use to make bread sticks all the time, but I now make Tammy's cheesy bread, it's easier and I think better tasting. I make it on on pizza pan but cut it in strips and serve it with either ranch dip or tomato sauce. (usually both) thanks Tammy for another great recipe! Have a great weekend, Anna

Crystal (from Biblical Womanhood) has a great pizza crust recipe that I always use to make breadsticks. They come out tasting just like the ones at Olive Garden, if you run butter along the tops and sprinkle garlic salt on them after they come out of the oven. I find that one batch of the pizza dough recipe makes about 8 breadsticks.

Here is the link for the recipe:
http://tinyurl.com/6ndfbz

I've also used that recipe successfully to make dinner rolls, hamburger buns, and flat bread for gyros. It's very versatile!

For the cheese sauce, I am not sure what restaurant Monique is referencing, but I would suggest melting American or cheddar cheese, and then blending in softened (but not melted) butter. That would probably make something along the lines of that cheese sauce that comes with Papa Johns breadsticks.

She might be thinking of a nacho cheese type dipping sauce similar to Noble Romans.

I was born and raised in SD and every pizza hut up there offers you a red or white sauce with your bread sticks. The white sauce is kinda an alfredo-ie yet not exactly...lol not alot of help. I would love to know how they make that!!

I went to school in Marquette, Mi and if I remember correctly the cheese spread was similar to Merkt's cheese spread. I am not sure if yo can buy it locally where you are...I know this isn't exactly homemade- but I am not sure how else you would make it.

Is is cheese sauce or cheese spread? I would think cheese sauce would be easy to make. Cheese spread I think you would have to buy.

...but I make bread sticks whenever I make pizza just using pizza dough. Roll it out, mix some fresh crushed garlic into softened butter and spread it over the crust, top with provolone and Parmesan cheese, and bake. When it's done I cut it into bread stick size pieces. My children like to dip them in pizza sauce. My husband and I like to dip them in homemade Ranch dressing. YUM!

I frequently make cheese sauce to eat with bread sticks or soft pretzels or for a dish we call "Haystack."

I simply make a white sauce, about medium thickness, then throw in some yellow american or velveeta cheese. I add some garlic salt as well. This is totally delicious and can be fairly low-fat as I use 2% milk to make it and very little if any butter. Add the amount of cheese desired, enough to make it good and cheesy.

This is also good for baked potatoes or any cooked veggies.

I live in northern MI(TC) and have no idea what you are talking about.Born and raised here.I have got the bread sticks with the garlic butter or marinara so I feel left out on something lol.

I am going to try to get the recipe for a terrific cheese spread that was served with lavash crackers at a little local restaurant that has long been out of business. Whatever else is in it, there is grated sharp cheddar, not melted, so it has a grainy texture with a white base. We loved it so much we had it served at our wedding. My mom knows the original owners, so I'm hoping!

I miss Noble Romans so much. We moved from Memphis to Ohio and discovered the joy that is Noble Romans and their cheesy bread dip.

One idea is to make a Rotel cheese dip. I make mine using Velveeta and lots of folks don't want to use Velveeta these days but it's a nice treat. You just mix one can of Ro-tel with one pound of Velveeta. Rotel is canned chiles and tomatoes. I believe Delmonte or some other mainstream company makes them too but Rotel brand is the best IMHO.

Thank you for the comparison to Merkt's cheese spread. Since you have tasted the two cheese spreads that is probably the best comparison. I don't think it is sold locally; perhaps I can find some down-state.

If I had to guess the breadsticks have that liquid 'butter-flavored' oil on them since many restaurants up here use that type of concoction. I've always avoided this because it can't be good for the body...but, perhaps I should just buy a bottle from GFS.

Monique