Breadsticks and Pepperoni Dip

Ingredients

• 2 Tablespoons Active Dry Yeast
• 2 cups Warm Water
• 1/4 cups Sugar
• 1/2 teaspoons Salt
• 1/4 cups Oil
• 4- 1/2 cups Flour
• 3 Tablespoons Olive Oil
• 3 teaspoons Kosher Salt
• 3 teaspoons Dried Parsley
• 2 cans (26 Oz. Size) Pasta Sauce
• Such As Hunts Thick And Rich Original", "2 cups Pepperoni, Shredded Or Diced", "3 cups Shredded Cheese, Such As Mozzarella, Cheddar, Or Your Favorite Cheese

Instructions

1. For the breadsticks, add the yeast to warm water; let sit 5 minutes.
2. Add the sugar, salt, and oil.
3. Beat in 2 cups of the flour, then knead in the rest of the flour with a dough hook attachment.
4. Let sit 12 hours.
5. Prepare the pepperoni dip.
6. Combine pasta sauce and pepperoni in a slow cooker and cook on low 34 hours, or on high 12 hours until heated through.
7. On a floured surface, divide the dough into 3 equal parts.
8. Roll or pat out into 3 pizza pans.
9. Rub each pizza with 1 tablespoon olive oil and sprinkle each with 1 teaspoon kosher salt, 1 teaspoon parsley flakes, and 1 cup shredded cheese.
10. Let rise 1/2 to 1 hour.
11. Preheat oven to 350 degrees F and bake for 1820 minutes.
12. Cool slightly and cut into narrow slices.
13. Serve with dip.