Cottage Cheese Snack Sticks with Sun-Dried Tomatoes start with a firm dough made from cottage cheese, flour, and grated cheese, studded with chopped sun-dried tomatoes, seeds, and dried basil. Roll it out, cut it into strips, and bake until the outsides turn golden and crisp while the middle stays soft. They keep well for days, which makes them a good make-ahead snack.
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Cottage Cheese Snack Sticks Recipe
The cottage cheese and flour form a dense, firm dough rather than a soft batter, which is what lets these hold their shape as sticks instead of spreading flat like a cracker. Chopped sun-dried tomatoes and seeds are mixed right through the dough, so every bite gets a bit of both.
This makes about 16 sticks, plenty for snacking through the week or setting out for guests.
Ingredients
- Cottage cheese - the base of the dough and where most of the protein comes from.
- All purpose flour - gives the dough enough structure to roll out and hold its shape.
- Grated Gouda or cheddar - melts through the dough as it bakes for flavor and a little extra richness.
- Sun-dried tomatoes - blotted first to remove excess oil, then chopped and mixed through.
- Pumpkin or sunflower seeds - for crunch and texture.
- Dried basil and baking powder - basil for flavor, baking powder to keep the sticks from turning too dense.
- Sun-dried tomato oil - mixed into the dough and brushed on top before baking for flavor and color.
Julia's Tip
Do not skip blotting the sun-dried tomatoes before chopping. Extra oil clinging to them can make the dough too wet to roll out cleanly, and you will end up adding more flour to compensate, which changes the texture.
If you like baking with cottage cheese, this is part of my viral high protein cottage cheese recipes collection.
How To Make Cottage Cheese Snack Sticks - Step By Step Photos
- Before chopping the sun-dried tomatoes, blot them with a paper towel to remove the excess oil.
- In a large bowl, mix the cottage cheese, grated cheese, flour, baking powder, and salt. The dough will be dry at this point.
- Add the chopped tomatoes, seeds, dried basil, and the sun-dried tomato oil.
- Mix everything well. The dough will be firm.
- Gather the dough into a ball and roll it out into a rectangle about 9 by 12 inches. Cut it into strips, about ¾ inch wide, and transfer them to a baking sheet lined with parchment paper.
- Brush the tops with sun-dried tomato oil and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25 to 30 minutes, until golden.
- They come out crispy on the outside and soft inside.
- Let them cool for 5 minutes after taking them out of the oven, then move them to a wire rack.
For another savory way to use cottage cheese, my cottage cheese scrambled eggs are just as easy.
What To Serve With Cottage Cheese Snack Sticks
- A bowl of hummus or tzatziki for dipping.
- Sliced cucumber and cherry tomatoes on the side.
- Packed into a lunch box with fruit and a protein source.
Tips
- Blot the tomatoes thoroughly. Too much residual oil makes the dough harder to roll out evenly.
- Roll to an even thickness. Uneven dough means some sticks bake faster than others.
- Do not skip the cooling step. They firm up as they cool, and moving them too soon can cause them to break.
- Brush generously with the tomato oil. It is what gives the tops their color and extra flavor.
Variations
- Swap the cheese. Parmesan or a sharp cheddar both work well in place of Gouda.
- Change the herbs. Dried oregano or Italian seasoning can stand in for basil.
- Add heat. A pinch of red pepper flakes in the dough gives them a gentle kick.
- Try different seeds. Sesame or poppy seeds work as well as pumpkin or sunflower.
Can I Make The Dough Ahead Of Time?
Yes. Make the dough, wrap it tightly, and refrigerate for up to a day before rolling and baking. Let it sit at room temperature for about 10 minutes before rolling if it firms up too much in the fridge.
Why Is My Dough Too Wet To Roll Out?
Usually leftover oil from the sun-dried tomatoes. Blot them well with a paper towel before chopping. If the dough is still too soft, work in a tablespoon of flour at a time until it firms up enough to roll.
How To Store Cottage Cheese Snack Sticks
- To Store. Once fully cooled, keep in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
- To Reheat. A few minutes in a warm oven brings back some crispness, though they are good at room temperature too.
- To Freeze. Freeze in an airtight container for up to 2 months. Thaw at room temperature and warm in the oven if you want them crisp again.
More High Protein Snacks You'll Love
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Recipe Card
Cottage Cheese Snack Sticks with Sun-Dried Tomatoes
Ingredients
Equipment
Method
- Before chopping the sun-dried tomatoes, blot them with a paper towel to remove the excess oil.3-4 tablespoons sun-dried tomatoes
- In a large bowl, mix the cottage cheese, grated cheese, flour, baking powder, and salt. The dough will be dry at this point.1 cup cottage cheese, 1 cup Gouda cheese, 1 cup all purpose flour, 1 teaspoon baking powder, salt
- Add the chopped tomatoes, seeds, dried basil, and the sun-dried tomato oil.3-4 tablespoons sun-dried tomatoes, 1 tablespoon pumpkin seeds, ½ teaspoon dried basil, 1 tablespoon oil from the sun-dried tomato jar
- Mix everything well. The dough will be firm.
- Gather the dough into a ball and roll it out into a rectangle about 9 by 12 inches. Cut it into strips, about ¾ inch wide, and transfer them to a baking sheet lined with parchment paper.
- Brush the tops with sun-dried tomato oil and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25 to 30 minutes, until golden.1 tablespoon oil from the sun-dried tomato jar
- They come out crispy on the outside and soft inside.
- Let them cool for 5 minutes after taking them out of the oven, then move them to a wire rack.
Nutrition
Notes
- Blot the tomatoes well: excess oil left on the sun-dried tomatoes can make the dough too wet to roll out cleanly.
- The dough goes from dry to firm: that is expected. It looks crumbly right after the first mix and comes together once the oil and tomatoes are worked in.
- Cut with a sharp knife or pizza cutter: a clean cut through the dough keeps the strips from tearing or fraying at the edges.
- Storage: once fully cooled, keep in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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