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Thursday, June 15, 2017

Cheese and Rosemary Breadsticks

1/4 cup grated Parmesan
1/3 cup grated Gruyere
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce)[308 g] container refrigerated breadstick dough
Finely ground sea salt, optional

Preheat the oven to 350F. 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. 

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