- Short on time? Find the answer to the “what’s for dinner” question with these 5 fab Pillsbury pairs for your fave Progresso soups.
1. Pizza Breadsticks Recipe (featured)
My kids go ga-ga for these easy pizza-inspired breadsticks. Inspired by a deli breadstick that my grandmother and I used to buy to snack on, I love eating these with creamy soups like Progresso Rich & Hearty Chicken Corn Chowder. But they are also great with Italian Wedding Soup too.
2. Cheddar and Bacon Biscuits Recipe
Cheddar? Bacon? You had me at hello. These indulgent biscuits are a breeze to make. Try ‘em with Progresso New England Clam Chowder. Or dip them in a delicious chicken noodle soup.
3. Twist O’Garlic Crescent Sticks Recipe
This simple recipe for garlicky breadsticks is a perfect all-purpose side bread for any soup. I betcha it’d be awesome to dip in Progresso Tomato Basil.
4. Three-Cheese Pinwheels Recipe
Cheesy pinwheels are sure to delight everyone … Try these with a rich chicken soup or classic vegetable.
5. Italian Biscuit Flatbread Recipe
Doesn’t that picture just make you drool? I can’t think of a soup that these fab flatbreads wouldn’t be good with. But if pressed, I would probably serve them with Progresso Chicken and Sausage Gumbo or Roasted Garlic Chicken.
More Souper Go-Withs
Browse our recipe collections and find more sides and desserts to serve with your soup dinner!
Easy Salad Recipes
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
I’m on a big creamy soup kick these days myself …
How about you? What’s your favorite soup?
Easy Homemade Breadsticks (and Pizza Dough)
I kind of think these easy homemade breadsticks have actual magical powers. Seriously. These bad boys have helped me make instantaneous friends at church functions when I’m the new girl and made sad people happy. My friend Natalie, who used to work as my secretary (when I was an apartment manager I’m not cool enough to actually have a personal secretary), loved these breadsticks I’m pretty sure she only put up with the mind-numbing inanity of the world of apartment managing because there was a reasonable guarantee that she would get breadsticks on a semi-regular basis.
I can’t take all the credit. Or any of it, really. This is my friend Lisa’s recipe. But I use it for everything–pocket sandwiches (like Hot Pockets, only not gross), breakfast pocket sandwiches, pizza crust, pizza on the grill, pizza pockets, whatever. One major advantage is that this dough is very, very forgiving. If you’re just getting started, we recommend, checking out these tips on how to work with yeast dough, but this is a great dough to start with if you’re a yeast dough virgin or if you’ve had bad experiences working with yeast in the past.
How to make them
To get started, you’ll need some yeast, sugar, and warm water. The water needs to be about 105-115 degrees F, which you can measure with a thermometer if you want, but I always say water hot enough that would feel like a hot shower but not so hot you wouldn’t want to wash your hair or your face in it. If it’s not warm enough, the yeast won’t activate and if it’s too hot, the yeast will die. The sugar feeds the yeast.
In a large bowl (the bowl of your mixer, if you have one), combine water,
Let stand for 10 minutes or until yeast is bubbly.
and stir. Add 1 1/2 cups of flour
and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl
and it barely sticks to your finger.
Cover and allow to rise for 45 minutes or until doubled in bulk.
While the dough is rising, line a baking sheet with parchment and set aside.
Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger
Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close pulling apart hot bread is one of life’s greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes.
When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden on top.
Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning
or the powdery Parmesan cheese in a can and garlic salt (or you could sprinkle them with cinnamon sugar. I did that once. It was awesome). If you’d like, you can serve with marinara for dipping.
They’re amazing hot, but I’m not gonna lie, they’re also pretty amazing at 11 pm when your kids are in bed and you’re pondering the meaning of life in the dark in the kitchen.
- Warm Water
- Olive Oil
- Ground Cinnamon
- Powdered Sugar
Preheat your oven to 375 F.
Grab the dough from the bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed.
Split dough in half and roll each ball of dough onto a floured surface. Knead a few times to ensure the dough is a uniformed ball.
Set one ball aside (this is for your pizza). Roll the other dough ball into a rectangle shape. Then using a pizza cutter cut the dough in half length wise and then vertically every 1″ or so. This will be the size of your sticks.
Top each breadstick with a brush of melted butter topped with the cinnamon and sugar mixture.
Bake for 15-22 minutes, or until golden brown.
While the cinnamon breadsticks are cooking, grab a small bowl and add in the powdered sugar and liquid. You can use heavy whipping cream, milk, plain water or even vanilla extract. Whisk the combination of two in a bowl until smooth and consistency that you like.
Remove from the oven and allow the breadsticks to cool for just a few minutes and then drizzle your icing onto the top. Allow the icing to harden before serving to the kiddos to prevent a sticky mess!
The homemade pizza dough recipe makes enough for two large pizzas. Keep that in mind when making the dough…there’s going to be A LOT!
Twisted Pizza Breadsticks
Guys, listen. I have something important to tell you about, and that thing is Twisted Pizza Breadsticks! You are going to love these!
These little sticks of heaven are made using frozen bread dough and are pretty easy and very fun to make. They have gameday snack, party food, or even pizza night dinner written all over them!
Instead of telling you a story about how we ate a whole batch of these pizza breadsticks for lunch this weekend, I’ll show you a photo tutorial of how to make them instead.
First, roll two one-pound loaves of thawed bread dough into 1/2″ thick rectangles on floured boards.
Next, spread a little pizza sauce over one rectangle, and sprinkle with mini pepperonis and shredded mozzarella.
Now, arrange the other rectangle of dough over the top, press it down, and slice it into about 1″ wide strips.
Twist each strip, place it on a baking sheet, and sprinkle with parmesan and Italian seasoning. Bake at 400 degrees F.
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*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Oh my goodness you guys! I am so excited about this post! Basically the whole family scarfed it, it’s SO GOOD! These Pizza Breadsticks were created as I was thinking, “Hey, we like breadsticks and we like pizza, why not put them together?” I’ll be honest, my kids eat the breadsticks more than the pizza if we have both, so why not put them together, yeah?
Basically, these are extra awesome because you can grill them, which is what I did, which makes them even more perfect for camping! Fun right?! And we dipped ours in the Classico Traditional Pizza Sauce, which is the best jarred marinara I have ever tasted! (And in case you are wondering, I didn’t get paid to rave about the sauce.)
You seriously have to try these! They are made with Rhodes rolls (there’s a coupon in my sidebar), so don’t worry about making pizza dough, and then you just stuff them with shredded mozzarella and pepperonis, add a little butter and garlic salt, skewer them up, grill them and dip them in some warm pizza sauce.
Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.