These taste best when served right out of the oven because the cheese is still warm and soft. Don't forget the marinara dipping sauce!
3 teaspoons active dry yeast
1/4 cup warm water (110 degrees - 115 degrees)
1/2 cup warm milk (110 degrees - 115 degrees)
1/4 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon green food coloring
2 to 2 1/2 cups all-purpose flour
1 egg white, lightly beaten
1/4 cup shredded Parmesan cheese
1/3 cup sliced almonds
Marinara or spaghetti sauce
In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10 inch rope. Cut in half. Place 2 inches apart on greased baking sheets. Cover and let rise for 30 minutes.
Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375 degrees for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.