Pine Tree Parmesan Breadsticks Food

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PARMESAN GARLIC BREADSTICKS



Parmesan Garlic Breadsticks image

These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they're wonderful served warm. My family tells me I can't make them too often. —Gaylene Anderson, Sandy, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
3 tablespoons sugar
3 tablespoons plus 1/4 cup butter, softened, divided
1 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CHRISTMAS TREE PESTO BREADSTICKS



Christmas Tree Pesto Breadsticks image

This is a centerpiece fit for a celebratory gathering. We added extra pine nuts and reduced the olive oil a bit to make a chunky pesto that spreads easily but does not melt out in the oven. Any mozzarella bits sticking out of the "branches" become golden brown and crunchy.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups firmly packed fresh basil leaves
1/3 cup pine nuts, toasted
2 small cloves garlic
Kosher salt and freshly ground black pepper
1/4 cup plus 1 teaspoon olive oil
1 cup shredded whole-milk mozzarella (about 4 ounces)
1/2 cup whole-milk ricotta cheese
1/3 cup grated pecorino cheese (about 1 ounce)
One 13.8-ounce tube refrigerated pizza dough

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside.
  • Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
  • Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
  • Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
  • Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
  • Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
  • Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.

PINE TREE PARMESAN BREADSTICKS



Pine Tree Parmesan Breadsticks image

Enjoy the lemon-pine flavor in these savory breadsticks made with Parmesan cheese, rosemary and olive oil.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 5

Cornmeal, if desired
12 balls frozen white dinner roll dough (from 3-lb package), thawed
2 tablespoons olive or vegetable oil
3 or 4 long fresh rosemary sprigs
1 tablespoon grated Parmesan cheese

Steps:

  • Brush 2 cookie sheets with olive oil; sprinkle with cornmeal. Roll each ball of dough into 9-inch rope. Place ropes about 1/2 inch apart on cookie sheets.
  • Brush 2 tablespoons oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick. Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double in size.
  • Heat oven to 350°F. Bake 12 to 15 minutes or until light golden brown.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Breadstick, Sodium 210 mg, Sugar 2 g, TransFat 0 g

PARMESAN-HERB BREADSTICKS



Parmesan-Herb Breadsticks image

Wonderfully fluffy breadsticks that go great with any Italian dish!

Provided by christina fightmaster

Categories     Bread     Yeast Bread Recipes

Time 50m

Yield 15

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
1 teaspoon honey
1 cup warm water (110 degrees F (45 degrees C))
2 ½ cups bread flour
¼ cup freshly grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons Italian seasoning, divided
1 teaspoon salt
¼ cup melted butter
1 teaspoon garlic salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
  • Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
  • Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
  • Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
  • Bake in the preheated oven until just golden brown, 13 to 15 minutes.
  • While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
  • Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.3 g, Cholesterol 9.3 mg, Fat 5.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 319.2 mg, Sugar 0.5 g

PARMESAN BREADSTICKS



Parmesan Breadsticks image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h50m

Yield 20 breadsticks

Number Of Ingredients 7

Pinch of sugar
1 teaspoon active dry yeast
3 tablespoons extra-virgin olive oil, plus more for brushing
2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 large egg white
Grated parmesan, for topping

Steps:

  • Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
  • Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
  • On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
  • Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
  • Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.

PARMESAN ENCRUSTED PINE NUTS



Parmesan Encrusted Pine Nuts image

I recently visited a fancy restaurant that served Parmesan encrusted pine nuts in their Caesar salad. This is my near-perfect attempt to replicate these delicious salad toppers. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these pine nuts. They are sweet, savory, nutty, and delicious.

Provided by JAILORMOON

Categories     Appetizers and Snacks     Nuts and Seeds

Time 45m

Yield 12

Number Of Ingredients 5

cooking spray
12 ounces pine nuts
¼ cup white sugar
2 tablespoons water
⅔ cup grated Parmesan cheese

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
  • Spread pine nuts on the prepared baking sheet.
  • Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
  • Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
  • Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 8.4 g, Cholesterol 3.9 mg, Fat 15.7 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 69.2 mg, Sugar 5.1 g

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