 Summary
The Breadsticks were so good I will definitely double this recipe next time.
Cookware used in Recipe
 Large Cookie Sheet View
 Medium Cookie Sheet View
Prep Time
15 Minutes
Servings
6 - 8
Ingredients: ¼ cup grated Parmesan ⅓ cup grated Gruyere 1 teaspoon chopped fresh rosemary leaves 1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury) Finely ground sea salt, optional
Directions: Preheat the oven to 350 degrees F.
You will need a Large Cookie Sheet, but might have to bake two batches. 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 one dough strip at a time, coat each strip with the cheese mixture, pressing very gently.
Note* Brushing each breadstick with melted butter before dipping into cheese mixture helped keep the mixture on the breadstick before twisting.
Twist each cheese covered dough strip and place onto cookie sheets.
Sprinkle with the salt.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.
Note* If you are going to use this for an appetizer just make them smaller, your guests will truly enjoy them. |
