Breadstick Bones with Blood Red Dipping Sauce

Time: 20 minutes hands on, 60 minutes total
Yield: 12-14 large bones
Recipe adapted from The Food Network

1 1/2 C hot water
2 T sugar
1 T salt
2 T butter, softened
4-5 C flour
1 T yeast

3 T butter, melted
1/4 t granulated garlic
dash salt

Blood Red Dipping Sauce:
1 (14.5 ounce) can Italian stewed tomatoes (or regular stewed tomatoes)
1 (6 ounce) can tomato paste
1 t oregano
1 t basil
1/2 t granulated garlic
1/2 t salt
1/2 t lemon juice
pinch red pepper flakes

1. Preheat your oven to 170 degrees.

2. Place 1 1/2 C hot water, 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons softened butter and 3 cups of flour into your stand mixer. Mix on low (use the dough hook) for about 1 minute. Add 1 tablespoon yeast and enough flour (up to 2 more cups) so that while the mixer is running the dough pulls away from the side of the bowl.

3. Turn the mixer to medium speed and let it mix for 4 minutes. To see a complete tutorial for the dough, including pictures click here, to see my Olive Garden Breadstick recipe.

4. Remove the dough from the mixer and form it into a long log.

5. Using a sharp thick knife, cut the dough into 12-14 parts. (I know my picture only shows 11 slices, just trust me on this one when I say you will like it if you cut them into 12-14 slices. Mine got a little too big.)

6. Let the dough rest for about 5 minutes. Then take your handy knife and make a 2 inch cut on both sides of each piece.Curl the sliced sections back a bit, to give the breadsticks a bone look. Very, very lovely aren't they. Spook-a-licious looking in fact. Thanks for noticing.

7. Place each breadstick bone on a cookie sheet that has been sprayed with cooking spray. 

8. Melt 3 tablespoons of butter. Mix in a dash of salt and 1/4 teaspoon of granulated garlic. Rub it all over the breadstick bones with a brush.

9. Pop the tray in your warm oven and let the breadsticks rise a bit. 5-10 minutes should do it. You don't need them to double in size, they are perfect if you just let them puff up a bit. 

10. Turn your oven up to 350 degrees. Leave the pan in the oven while the temperature increases. Bake until they are golden brown on the bottoms and lightly golden on the top. (Takes about 15 minutes in my oven, heating time included).

11. Brush the warm breadsticks with a bit more of the melted butter/garlic mixture when they come out of the oven.

12. To make the blood-red dipping sauce, pour 1 can Italian stewed tomatoes (or regular stewed tomatoes), 1 can tomato paste, 1 t oregano, 1 t basil, 1/2 t granulated garlic, 1/2 t salt, 1/2 t lemon juice and a pinch of red pepper flakes into a blender or food processor. Blend it all together and serve the sauce with the bones, man.

It's a yummy combination.

Enjoy! Happy Halloween!!!!!