ROSEMARY BREADSTICKS
Rosemary Breadsticks or Grissini are the Italian style of long, thin, crunchy breadsticks. Perfect to accompany an anti pasta platter, these homemade breadsticks are full of flavor and crunch.
Provided by Holly Baker
Categories Bread
Number Of Ingredients 7
Steps:
- Please note that my ingredient list differed slightly from the original recipe. ***Recipe card update underway.***
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
CHEESE AND ROSEMARY BREADSTICKS
Quickly done with refrigerated Breadstick dough (Pillsbury). Great with soup, salad and pasta dishes. Recipe by: Giada De Laurentiis Photo by: Food network
Provided by Skip Davis
Categories Flatbreads
Time 25m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
- 3. In a food processor, chop the Parmesan, Gruyere, and rosemary together just until coarsely chopped. Set the cheese mixture aside.
- 4. 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. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with salt, if desired.
- 5. Bake until breadsticks are golden brown, about 10-15 minutes. Transfer warm breadsticks to a basket and serve. Serves: 24
CHEESE AND ROSEMARY BREADSTICKS
Make and share this Cheese and Rosemary Breadsticks recipe from Food.com.
Provided by seahorse73
Categories Brunch
Time 32m
Yield 2 dozen, 1 serving(s)
Number Of Ingredients 6
Steps:
- 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 olive oil and then 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.
SEASONED BREADSTICKS
Steps:
- Divide dough into 8 pieces and roll out into long Asticks@. Place onto a baking pan. Mix oil with garlic and brush on sticks. Sprinkle with Parmesan and paprika. Bake at 350 degrees for 15 minutes or until golden
CHEESE AND ROSEMARY BREADSTICKS
These are so tasty, yet they're so easy to put together! You can make these up ahead of time, store in the fridge and then bake when you're ready! This is my twist on another Giada recipe.
Provided by KPD123
Categories Breads
Time 25m
Yield 2 dozen breadsticks, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the cheeses and rosemary together to mince and combine. Stir in pepper. Set aside.
- Seperate breadstick dough and cut each breadstick in half lengthwise to form 2 long strips out of each breadstick.
- Lightly brush each strip with olive oil.
- Working with 1 piece at a time, coat each strip with cheese mixture and twist. Place breadstick on a baking sheet lined with foil and sprinkle with salt.
- ***At this point, you could cover with plastic wrap and refridgerate until ready to use.
- Bake breadsticks at 350 degrees until golden brown, about 15 miutes.
Nutrition Facts : Calories 113.1, Fat 9.5, SaturatedFat 4.1, Cholesterol 20.4, Sodium 722.5, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 6.5
RICH ROSEMARY BREADSTICKS
Provided by Molly O'Neill
Categories appetizer, side dish
Time 8h
Yield Sixty-five to 70 breadsticks
Number Of Ingredients 9
Steps:
- Place half the water in a large bowl. Stir in the yeast and the sugar. Allow to sit about 10 minutes, or until the yeast is bubbling. Add the remaining water, 2 tablespoons of the oil and the salt. Stir to combine. Begin to stir in the flour, 1 cup at a time. When it forms a dough, turn it onto a lightly floured board and knead in the remaining flour. Knead the dough for 8 minutes, then knead in the herbs and the pepper. Continue to knead for another 3 to 4 minutes, until the dough is smooth and elastic.
- Oil a large bowl, add the dough and turn to coat with the oil. Cover lightly with plastic wrap and refrigerate until doubled in bulk, 5 to 6 hours. Punch the dough down and divide it into 4 pieces. Roll out each piece into a 6-by-11-inch rectangle less than inch thick. Cut them into strips a little less than i inch wide.
- Oil the baking sheets and place the strips about inch apart. Brush lightly with oil and set aside for 1 hour to rise. Preheat the oven to 375 degrees. Bake for 15 to 20 minutes, until golden. Cool on racks and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 0 grams
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