Rosemary Pepper And Parmesan Breadsticks Food

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CHEESE AND ROSEMARY BREADSTICKS



Cheese and Rosemary Breadsticks image

Provided by Giada De Laurentiis

Categories     dessert

Time 32m

Yield 2 dozen

Number Of Ingredients 5

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

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 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.

CRISP ROSEMARY BREADSTICKS



Crisp Rosemary Breadsticks image

These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.

Provided by Keolani

Categories     Breads

Time 1h35m

Yield 32 Breadsticks

Number Of Ingredients 9

2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (about 110 degrees f)
1 teaspoon grated lemon zest
1 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons crumbled dried rosemary
2 tablespoons olive oil
1 teaspoon olive oil
2 1/2 cups all-purpose flour

Steps:

  • In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
  • Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
  • Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
  • Mix in about 1 cup more flour, or enough to make a soft dough.
  • To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
  • To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
  • Turn dough out onto a generously floured board.
  • Pat into a 6-inch square.
  • Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
  • Grease 3 large baking sheets.
  • Gently rub with 2 T flour.
  • With a sharp knife, cut dough lengthwise into quarters.
  • Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
  • Stretch one piece to about 15 inches long; place on a baking sheet.
  • Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
  • Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
  • Cool on rack.
  • If you can't cook them all at once, dough can be refrigerated.

Nutrition Facts : Calories 45.8, Fat 1.1, SaturatedFat 0.2, Sodium 73.3, Carbohydrate 7.7, Fiber 0.4, Sugar 0.2, Protein 1.1

PARMESAN-HERB BREADSTICKS



Parmesan-Herb Breadsticks image

Add rosemary to these cheesy breadsticks made in an hour's time - an elegant accompaniment to your meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 6

Olive oil
Cornmeal, if desired
12 frozen whole wheat or white bread dough rolls (from 48-ounce package), thawed
2 tablespoons olive or canola 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.
  • Heat oven to 350°. Bake 12 to 15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Breadstick, Sodium 200 mg

ROSEMARY PARMESAN FRENCH BREAD



Rosemary Parmesan French Bread image

This bread is fabulous! French bread is halved lengthwise and brushed with a mixture of melted butter, Parmesan cheese, garlic and rosemary, then baked until browned. Original recipe from Quick Cooking.

Provided by Marie

Categories     Breads

Time 10m

Yield 14 serving(s)

Number Of Ingredients 5

1/2 cup butter
1/2 cup grated parmesan cheese
1 garlic clove, minced
1 teaspoon minced fresh rosemary
1 loaf French bread, halved lengthwise

Steps:

  • In a microwave-safe bowl, melt the butter. Stir in the Parmesan cheese, garlic and rosemary.
  • Brush generously over cut side of bread. Place cut side up on an ungreased baking sheet.
  • Bake at 400° for 15 minutes or until lightly browned.
  • Slice and serve warm.

Nutrition Facts : Calories 285.3, Fat 8.9, SaturatedFat 5.2, Cholesterol 20.6, Sodium 487.8, Carbohydrate 41.5, Fiber 1.8, Sugar 1.9, Protein 10.1

PROSCIUTTO BREADSTICKS



Prosciutto Breadsticks image

Turn these breadsticks into appetizers! Cut the layered dough in half crosswise, bake and you'll have delicious two-bite treats! From Woman's World, April 10 2007.

Provided by billikers

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 (8 ounce) package garlic-flavored refrigerated breadstick dough
4 slices prosciutto (thin slices)
1/4 teaspoon dried rosemary
1/4 teaspoon cracked pepper
1/8 teaspoon salt
1 egg, lightly beaten

Steps:

  • Preheat oven to 350*F. Coat baking sheet with cooking spray.
  • On same baking sheet, unroll dough into 8 strips. Cut each slice of proscuitto lengthwise into 4 strips. Place 2 strips prosciutto on top of each breadstick to cover; gently press to adhere. Twist each breadstick.
  • Combine rosemary, pepper and salt. Brush breadsticks with egg. Sprinkle with rosemary mixture. Bake 9-11 minutes or until golden.
  • For extra flavor, sprinkle breadsticks with a little grated Parmesan cheese before baking.

Nutrition Facts : Calories 9.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 26.4, Sodium 45.1, Carbohydrate 0.1, Sugar 0.1, Protein 0.8

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