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Soup season is in full swing and though I usually just slice up some of our half and half wheat bread, I was about out after making sandwiches all week. So, I found this yummy recipe that really was perfect when in a pinch–they were ready as soon as the soup was!


2 1/2 cups flour
1 Tablespoon yeast
1/8 cup sugar
1 teaspoon salt
1 teaspoon garlic powder
1 cup warm water
2 Tablespoons butter
2 teaspoons minced garlic
1 Tablespoon dried parsley
Parmesan cheese, shredded

Preheat the oven to 400F. Sift flour, yeast, sugar, salt and garlic powder. Add water and stir until dough is formed (if still sticky, add a little more flour). Roll dough into a rectangle, 1/2 inch thick. Grease a cookie sheet with olive oil and sprinkle generously with cornmeal. Move dough to cookie sheet. In a small dish, melt butter and stir in minced garlic and parsley. Brush over dough and cut into sticks with a pizza cutter. Sprinkle parmesan cheese over the top. Bake for 12 to 15 minutes or until golden brown. Serve hot.

Thanks to 30 Pounds of Apples for the recipe inspiration!

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