Instructions
- In a large bowl, dissolve the Rapid Rise Yeast and Sugar in Warm Milk. Let stand for 5 minutes until foamy.
- Add Salt, 2 cups of Flour, and Olive Oil to the yeast mixture. Mix until combined.
- Gradually add the remaining 1 1/4 cups of Flour, kneading until a smooth dough forms. If dough is too sticky, add flour 1 tablespoon at a time.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 30 minutes.
- Preheat oven to 375°F (190°C).
- Punch down the dough and divide into 8 equal pieces. Roll each piece into a breadstick shape.
- Place breadsticks on a baking sheet lined with parchment paper. Bake for 15-18 minutes, or until golden brown.
- While breadsticks are baking, prepare the Alfredo Sauce: Melt Butter in a saucepan over medium heat. Add Garlic and cook for 1 minute. Whisk in Heavy Cream and bring to a simmer. Reduce heat and stir in Parmesan Cheese and Nutmeg. Season with Salt and Pepper to taste.
- Prepare the Garlic Butter by combining melted Butter, minced Garlic, and Italian Seasoning.
- Brush the warm breadsticks with Garlic Butter.
- Slice each breadstick horizontally. Fill with shredded Chicken, Alfredo Sauce, and Provolone Cheese.
- Serve immediately.
