Parmesan Breadsticks

Crisp, scented twists -- perfect for healthy nibbling -- also make a meal with soup or a salad.

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Serve these breadsticks for some holiday fun!

Cooking time: 36 minutes
Prep time: 25 minutes plus standing

You Will Need
3 1/4 cups all-purpose flour
1 cup Parmesan cheese
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
2 teaspoons salt
1 teaspoon pepper
2 teaspoon rapid-rise dry yeast
1 1/4 cups very warm water (120°F to 130°F)
1/4 cup semolina flour or cornmeal
1 teaspoon olive oil

What to Do
1. Mix 1 1/2 cups all-purpose flour, Parmesan, rosemary, salt, pepper, and yeast in a large bowl. Blend in water. Add 1 1/2 cups more flour to form a soft dough. Dust work surface with flour. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in remaining flour to keep dough from sticking. Divide dough into two equal pieces. Cover with a damp kitchen towel and let rest 10 minutes.

2. Sprinkle two 16 x 12-inch sheets of wax paper with 1 tablespoon semolina each and pat dough pieces into 10 x 6-inch rectangles. Brush with oil and cover with a kitchen towel. Let rise in a warm place until doubled, about 30 minutes. Refrigerate 1 piece of dough.

3. Preheat oven to 400°F. Line two baking sheets with parchment paper and sprinkle with half of remaining semolina. Cut unrefrigerated dough crosswise into 20 equal strips, each about 8 inches long. Hold dough strips by the ends, twisting and stretching until about 12 inches long. Place twists 1 inch apart on baking sheets. Let rise, uncovered, 10 minutes.

4. Lightly coat breadsticks with nonstick cooking spray. Bake 10 minutes. Remove breadsticks from oven and lightly coat again with cooking spray. Bake until golden and crisp, about 8 minutes longer. Transfer to a wire rack and cool completely. Repeat with the remaining dough.

Makes: 40 breadsticks

Per serving (1 breadstick): Calories 56, saturated fat 0.5 g, total fat 1 g, protein 2 g, carbohydrate 9 g, fiber 0 g, sodium 163 mg, cholesterol 2 mg, calcium 40 mg.

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