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Julia

Cottage Cheese Snack Sticks with Sun-Dried Tomatoes

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A firm cottage cheese dough studded with sun-dried tomatoes, cheese, and seeds, rolled out and cut into strips, then baked until crispy outside and soft inside. A high protein snack that keeps well for days.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 16 sticks
Course: Snack
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

Method
 

  1. Before chopping the sun-dried tomatoes, blot them with a paper towel to remove the excess oil.
    3-4 tablespoons sun-dried tomatoes
  2. 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
  3. 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
  4. Mix everything well. The dough will be firm.
  5. 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.
  6. 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
  7. They come out crispy on the outside and soft inside.
  8. Let them cool for 5 minutes after taking them out of the oven, then move them to a wire rack.

Nutrition

Calories: 100kcalCarbohydrates: 7gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 19mgSodium: 190mgPotassium: 78mgFiber: 0.4gSugar: 1gVitamin A: 110IUVitamin C: 0.4mgCalcium: 132mgIron: 1mg

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.

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