Cheese and Rosemary Breadsticks


Giada De Laurentiis, Food Network’s resident Italian, has whipped up her share of authentic cuisine, so I knew she’d be my go-to for a breadstick recipe. Although the recipe doesn’t incorporate dough typically used for breadsticks, puff pastry is a quick alternative and less filling than the traditional. The mixture of rosemary with the cheeses is spot on, although I’d suggest making twice the topping mixture to ensure a greater degree of flavor. Recipe after the pictures. Enjoy!!






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.

*I added toppings to both sides, pressing ingredients in with a rolling pin. Twist two strips together, pressing the ends against one another at top and bottom.


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