Parmesan Breadsticks

[quicklook-recipe prep_time=”25 min” cook_time=”36 min” serves=”” details=”” ] These savory breadsticks taste delicious and look terrific on a buffet table

[quicklook-recipe prep_time=”25 min” cook_time=”36 min” serves=”” details=”” ]

Parmesan BreadsticksHealthy Heart Recipes
Parmesan Breadsticks

These savory breadsticks taste delicious and look terrific on a buffet table or bundled as a gift. Freshly grated Parmesan, a bite of black pepper, and just a hint of fresh rosemary — baked into crispy golden twists.

[ingredients-list title=”Ingredients” serving_size=”40 pieces”]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon rapid-rise dry yeast
  • 1 1/4 cups very warm water (120° to 130°F)
  • 1/4 cup semolina flour or cornmeal
  • 1 teaspoon olive oil

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”About 60 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Mix 1 1/2 cups flour, Parmesan, rosemary, salt, pepper, and yeast in large bowl. Blend in water. Add 1 1/2 cups more flour to form soft dough. Dust work surface with remaining 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 damp kitchen towel and let rest 10 minutes.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] Sprinkle two 16 × 12-inch sheets of waxed paper with 1 tablespoon semolina each, and pat dough pieces into 10 × 6-inch rectangles. Brush with oil and cover with kitchen towel. Let rise in warm place until doubled, about 30 minutes. Refrigerate 1 piece of dough.[/step-item]
[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]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 remaining dough.[/step-item]
[/step-list-wrapper]

[nutrition-info calories=”51″ calories_fat=”” fat=”1g” sat_fat=”0g” choles=”2mg” sodium=”147mg” carbs=”9g” sugars=”” protein=”2g” fiber=”0g”]

  • Serving size: 1 breadstick

[/nutrition-info]

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Originally Published in Reader's Digest