PROSCIUTTO-WRAPPED BREADSTICKS
Provided by Trisha Yearwood
Categories appetizer
Time 25m
Yield 12 breadsticks
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment.
- Mix the Parmesan and cayenne together until well combined.
- Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture.
- Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately.
PROSCIUTTO-WRAPPED BREADSTICKS
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.
- Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.
- Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter.
SUPER FAST PUFF PASTRY BREADSTICKS
I posted "Easiest Breadsticks Ever", recipe #175415, they are a very easy homemade breadstick. Today I came across an easier and faster breadstick (from Paula's Home Cooking), but, these aren't exactly all homemade like the other recipe. I have not made them yet, but I will be tonight!
Provided by knobbyknee
Categories < 30 Mins
Time 22m
Yield 26 sticks, 13 serving(s)
Number Of Ingredients 5
Steps:
- First preheat your oven to 400 degrees and lightly grease a baking sheet.
- On a lightly floured surface, unfold pastry sheets, cutting each sheet into 13 strips, about 3/4 by 10-inches apiece.
- In a shallow dish (pie pan), combine Parm. cheese, basil, and garlic.
- Brush pastry sticks with melted butter.
- Roll pastry in cheese mixture, lightly coating each side.
- Gently twist pastry sticks, and place on a prepared baking sheet.
- Bake for 12 minutes.
- Remove to wire racks to cool.
Nutrition Facts : Calories 273, Fat 20.1, SaturatedFat 7.2, Cholesterol 16.1, Sodium 236.9, Carbohydrate 17.4, Fiber 0.6, Sugar 0.4, Protein 5.8
PROSCIUTTO-PARMESAN GRISSINI (PUFF PASTRY BREADSTICKS)
Found in a supermarket booklet, it's easy to prepare and impressive enough for guests. Originally from the Emilia-Romagna region in Northern Italy, these long, thin breadstick appetizers are another reason to keep frozen puff pastry on hand. The 60 minutes prep time includes thawing of frozen pastry dough and cooling time once baked. Can be made ahead and frozen.
Provided by Julie Bs Hive
Categories Breads
Time 1h10m
Yield 16 breadsticks
Number Of Ingredients 4
Steps:
- Thaw frozen puff pastry by bringing to room temperature, covered in plastic wrap, for 30 minutes. Preheat oven to 400 and line two baking sheets with parchment paper.
- Sprinkle a large cutting surface with flour. Place puff pastry sheet on top of prepared surface and carefully unfold, making a 9-10 inch square. Brush with beaten egg. Top with cheese and press into the pastry dough. Cut the square into 16 strips Place strips 1/2 inch apart and bake for 10 minutes, grissini should be lightly golden. Cool for 15 minutes.
- Cut each slice of prosciutto into four thin strips and wrap one diagonally around each breadstick. Serve immediately.
- FREEZING: Grissini can be frozen after the 15-minute cooling period. When ready to serve bake at 350 for 6-8 minutes if frozen and 2-3 minutes if thawed.
Nutrition Facts : Calories 94.2, Fat 6.5, SaturatedFat 1.8, Cholesterol 14.1, Sodium 63.7, Carbohydrate 7, Fiber 0.2, Sugar 0.1, Protein 2
PROSCIUTTO-WRAPPED GRISSINI
Provided by Holly Smith
Categories Pork No-Cook Cocktail Party Meat Fall Winter Prosciutto Gourmet
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.
SEMOLINA AND SESAME GRISSINI (BREADSTICKS)
Grissini are thin, crispy Italian breadsticks, "like an extra serving of the best part of bread; the brown, crunchy, sesame-coated crust in concentrated form." This recipe is from Gina DePalma, the pastry chef at Mario Batali's _Babbo_ in NYC.
Provided by DrGaellon
Categories Yeast Breads
Time 3h20m
Yield 24-30 breadsticks, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place 1/4 cup warm water in a small bowl with the yeast and a pinch of sugar. Stir to dissolve and let stand to proof, 5-7 minutes. If it is not foamy by then, the yeast is dead; get new yeast and start again.
- Place semolina and all-purpose flours in work bowl of a stand mixer with the dough hook attachment. Add the salt, and 2 tbsp of sesame seeds. Mix briefly to combine.
- Make a well in the pile of flour and add the proofed yeast, the remaining water, and the olive oil. Start the mixer on low speed until everything comes together and starts to get smooth, about 2 minutes. Increase to medium and knead another 2-3 minutes, until it begins to look velvety and pulls away from the sides of the bowl.
- Turn dough out onto a lightly floured board and knead by hand until smooth and elastic (about 30 turns, about 1 minute). Grease a clean mixing bowl with olive oil and place the dough into it, turning the dough over to coat both sides.
- Cover with plastic wrap and set in a warm, dark spot until it triples in volume, about 2 1/2 hours. (Alternatively, place dough in an oiled, airtight plastic container at least twice the size of the dough mass and refrigerate overnight. Bring to room temperature before proceeding).
- Preheat oven to 400°F Coat 2 baking sheets each with 1 1/2 to 2 tbsp olive oil.
- Turn dough out onto a lightly floured board. Cut dough in 6 equal pieces. Cover the unused pieces with a damp kitchen towel.
- Cut each piece into 4 or 5 equal pieces, each about the size of a medium walnut (3/4 to 1 ounce each). Using both hands, roll each piece against the board until it forms a 12 to 14 inch rope. Do not flour the board; the stickiness helps the dough stretch out.
- Place the rope on the baking sheet, rolling it to coat with oil. Spaced 1/2 inch apart, each sheet should hold 10 to 12 breadsticks.
- When all the breadsticks are made, coat with sesame seeds: pour the seeds into a long narrow pile, as long as the bread sticks and twice as wide. Starting with the first breadstick (which will be most relaxed and easiest to work with), roll each breadstick in the sesame seeds, coating well, then return it to the sheet pan. Sprinkle each with a bit of kosher salt and let rest 10 minutes.
- Bake 14-20 minutes. Halfway through, turn each sheet pan 180° in the oven, and swap racks, to ensure even browning. They are done when they are an even light golden brown (the ends may be a little darker). Cool completely on the baking sheets. Store in an airtight container up to 2 weeks.
PROSCIUTTO AND PARMESAN PINWHEELS
Very easy appetizer. Absolutely delicious.
Provided by Claire Mooney Gillen
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
- Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 28.3 g, Cholesterol 27.6 mg, Fat 33.6 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11 g, Sodium 793.9 mg, Sugar 0.6 g
GRISSINI TORINESI (ITALIAN BREADSTICKS)
From the city of Turin, these crispy breadsticks can be made as thin as a pencil or as fat as a cigar. These famous Italian breadsticks are served with an antipasto or an appetizer.
Provided by Poppy
Categories Healthy
Time 30m
Yield 40 sticks
Number Of Ingredients 11
Steps:
- Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
- Leave for 5 minutes, then add the malt extract; stir to dissolve.
- Mix the flour and the salt in a large bowl,.
- Make a well in the center and pour in the dissolved yeast and the olive oil.
- Use a wooden spoon to draw in the flour from the sides.
- Stir in the remaining water, as needed, to form a firm, sticky dough.
- Turn the dough out onto a well-floured work surface.
- Knead the dough until smooth and elastic, about 10 minutes.
- Cover with a dish towel and let rest for 10 minutes.
- Knead the dough for 10 minutes more.
- Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
- Cover with a dish towel; let rest for 10 minutes.
- Lightly oil two baking sheets and sprinkle them with semolina.
- Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
- Stretch each strip until it is 10in (25cm) long.
- Place the strips, about 1/2in (1cm) apart, on the baking sheets.
- Brush the strips with the egg glaze and sprinkle with sesame seeds.
- Bake in the preheated oven for 15-20 minutes.
- Transfer the sticks onto a wire rack, then let cool.
Nutrition Facts : Calories 53.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 4.7, Sodium 117, Carbohydrate 9, Fiber 0.4, Sugar 0.2, Protein 1.4
PROSCIUTTO AND PARMESAN PUFF PASTRY
These are quick and easy hors d'oeuvres. I'm going to serve them with a glass of prosecco to guests before the big Thanksgiving meal because they can be made up to 2 days ahead and are light enough to not kill appetites. This is the recipe as printed in either Bon Appetit or Cooking Light (sorry, can't remember). The puff pastry here in Italy is a different size so mine made about 60 little one-bites.
Provided by Elisabetta47
Categories European
Time 26m
Yield 30 pieces, 10 serving(s)
Number Of Ingredients 4
Steps:
- Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
- Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
- Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
- Wrap in plastic. Repeat with the second half sheet of pastry.
- Refrigerate until firm, at least 3 hours and up to 2 days.
- When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
- Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
- Transfer to racks and cool slighty. Serve warm.
Nutrition Facts : Calories 174.8, Fat 12, SaturatedFat 3.8, Cholesterol 25.2, Sodium 182.9, Carbohydrate 11.4, Fiber 0.4, Sugar 0.3, Protein 5.3
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