Garlic bread, but better. Everything is better fried.
- 1 (13.8 oz) can refrigerated pizza dough
- 3 tbsp salted butter
- 1 tsp garlic powder
- 1/2 tsp parsley, minced
- 1/4 tsp Italian seasoning
- oil for frying
- Combine the butter, garlic powder, parsley, and Italian seasoning in small bowl and set aside.
- Heat an inch or so of oil in a deep skillet until it reaches about 360ºF.
- While the oil is heating up, pop and unroll the can of dough onto your work surface.
- Use a sharp knife to slice the entire length of dough, right down the middle, leaving you with two long pieces of dough.
- Turn the knife around and slice the dough horizontally now, into 1″ logs. Be gentle and try not to stretch the dough.
- Once the oil is ready carefully lay your breadsticks over the surface of the oil. Don’t add too many: as always, you never want to crowd the pan when frying.
- After 2 minutes or so the breadsticks should be puffed up and turning golden brown on the underside. Gently flip them over and allow the other side to brown as well.
- Transfer the breadsticks to a wire rack over a baking sheet and brush the garlic butter mixture over the top. You can flip them and do the other side as well, if you like.
- Keep the cooked breadsticks warm in a 250ºF oven while you cook the rest of the batches. Serve hot!
- Substitute dried parsley for fresh at an equal ratio.