Here's the trial for dinner with the last of the pizza dough ball: garlic breadsticks. I wanted to twist the sticks before cooking but after cutting them I realized that by twisting them, the grated parmesan would fall off; so I left them flat. Unfortunately, the taste was not up to par: too cooked (or maybe the dough too stretched?!) and lacking in zingy taste. Oh well, can't be a success each and every time! Anyone with suggestion for an improved version?
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