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- 1 (13.8-oz.) can refrigerated classic pizza crust dough
- 1 Hy-Vee large egg yolk, slightly beaten
- 2 tbsp Soiree grated Parmesan cheese
- ¼ tsp Hy-Vee garlic salt
- 2 tbsp Hy-Vee salted butter, melted
- Gustare Vita tomato basil pasta sauce, for serving
Preheat oven to 400°. Line 2 large baking sheets with parchment paper; set aside. Roll pizza dough into a 14x9-inch rectangle on parchment paper. Cut dough lengthwise in half; set aside one portion.
Cut one portion into 24 crosswise strips from remaining dough portion, each about ½-inch wide using a pizza cutter. For broom handles, twist 2 strips together. Repeat with remaining strips to make 12 broom handles; place on prepared baking sheets.
Cut reserved dough portion crosswise into 7 (2-inch-wide) strips; cut 6 of the strips in half to form 2¼-to-2-inch pieces. Wrap one edge of each piece around a broomstick handle. Cut bottom of piece into thin strips to create broom bristles; slightly separate bristles.
Cut remaining 2-inch-wide strips into 12 (⅛-inch-wide) strips. Wrap each strip crosswise around bristles. Lightly brush each broom breadstick with egg yolk.
Bake 10 to 12 minutes or until golden brown. Stir together Parmesan cheese and garlic salt in a small bowl. For serving, brush breadsticks with melted butter and sprinkle with Parmesan cheese mixture. Serve with tomato sauce, if desired.