Stuffed Breadsticks

I was inspired to post this recipe after eating a tasty "mini bomb" at The Pizza Villa in Preston yesterday. You can use the bread recipe below but if you are in a hurry the dough from the grocery store bakery works too.

Stuffed Bread Sticks Dough

1 c. milk
3 T. sugar
1 T. salt
2 T. margarine
1 c. warm water
2 pkg. yeast
4 ½ c. flour

Scald milk; stir in sugar, salt and melted margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture. Stir in flour. Batter will be fairly stiff. Beat until well blended, about 2 min. Cover; let rise in warm place.
After risen, roll dough to ½” thick. Cut with round circle (cereal bowl). Stuff with favorite pizza toppings. Fold it over like a calzone or tuck the ends under so it looks like a big roll. Brush with melted butter and sprinkle on Parmesan cheese (think Magelby's rolls). Bake at 375 for 17 minutes. Serve with marinara sauce

Marinara Sauce

2 T. olive oil
2 garlic cloves, minced
1 small onion, chopped
1 16-oz. can tomatoes (I puree mine because I don't like chunky tomatoes)
1 6 oz. can tomato paste
1 T. sugar
2 t. basil
1 ¼ t. salt

In 2-quart saucepan over medium heat, in oil, cook garlic and onion until tender, about 5 minutes. Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 minutes or until thickened – stirring occasionally.

**I don't put the sauce in the stuffed bread stick because it can get a little soggy. We like the sauce on the side for dipping. This marinara sauce is really good and can be used for a lot of different things. I used it the other day on my chicken parmesan.