Wednesday, November 12, 2008

Cheese and Rosemary Breadsticks

Cook Time: 12 min
Level: Easy
Yield: 2 dozens


* 1/4 cup grated Parmesan
* 1/3 cup grated Gruyere
* 1 teaspoon chopped fresh rosemary leaves
* 1 (11-ounce) container refrigerated breadstick dough
(recommended: Pillsbury)
* Finely ground sea salt, optional


Preheat the oven to 350 degrees F.

Line 2 heavy large baking sheets with silicone baking sheets or
parchment paper. In a food processor, chop the Parmesan, Gruyere and
rosemary together until coarsely chopped. Set the cheese mixture
aside. Separate the dough strips. Using a pizza cutter or a large
sharp knife, cut each dough strip in half lengthwise to form thin
strips. Working with dough strip at a time, coat each strip with the
cheese mixture, pressing very gently. Twist each cheese covered dough
strip and place onto prepared baking sheets. Sprinkle with the salt,
if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes.
Transfer the warm breadsticks to a basket and serve.

No comments: