CHEESY RANCH BREADSTICKS (savory)

Cheesy Ranch Breadsticks are the perfect side dish for any meal. They're a homemade breadstick topped with ranch and lots of cheese! 

INGREDIENTS

FOR THE BREADSTICK DOUGH:

•  3 1/4 cups all-purpose flour
•  1 envelope (2 1/4 teaspoons) Fleischmann's® RapidRise Yeast
•  1 tablespoon granulated sugar
•  1 1/2 teaspoons salt
•  1 1/3 cups very warm water (between 120°-130°F) — (think hot bathwater)
•  1/3 cup olive oil

FOR THE TOPPING:

•  3 tablespoons olive oil
•  1 tablespoon dry ranch seasoning mix
•  1 1/2 cups mozzarella cheese
•  Pizza Sauce, for dipping

INSTRUCTIONS

1. Preheat oven to 425°F.
2. You can use a wooden spoon and do it by hand or use an electric mixer fitted with the dough hook. Combine 2 cups flour, undissolved Fleischmann's® RapidRise Yeast, sugar and salt in a large bowl. Add very warm water and 1/3 cup oil; mix until well blended, about 1 minute. 
3. Slowly add enough flour to make a soft dough. Dough will form a ball and be slightly sticky.
4. Turn out dough onto a floured surface and knead the dough, adding additional flour as necessary, until the dough is smooth and elastic. This will take just a minute if you used an electric mixer, about 4 minutes if you're doing it by hand. (To knead the dough, add just enough flour to keep your hands from sticking. Flatten the dough and roll it towards you; using the heels of your hands push it away in a rolling motion. Rotate and repeat until a soft and elastic dough ball forms.
5. Drizzle the bottom of a pan with a bit of olive oil. Pat dough with floured hands to fit a pizza pan or baking sheet to desired thinness.
6. Stir together 3 tablespoons olive oil and ranch seasoning mix. Brush all over dough. Top with cheese. Bake 15-25 minutes or until golden and cheese is melty. Baking time will vary depending on how thick or thin you roll your dough.

RECIPE NOTES

If you don't have a thermometer to test the water, think hot bathwater. The water should be very warm to the touch.