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No Italian supper would be complete without bread. With two types of cheese, garlic and minced chives, these tasty twists go above and beyond. —Rebekah Beyer, Sabetha, Kansas
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 breadstick equals 137 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 253 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Chive and Cheese Breadsticks in Simple & Delicious December/January 2011, p79
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Sep. 17, 2011 by gretcheepoo
This recipe tasted good, but the mess and time it took to make them wasn't worth it to me. On the upside, it gives me some ideas to dress up canned breadsticks!
Reviewed on Apr. 09, 2011 by jenilovesdaisies
These were wonderful! I made them for a party and they were a big hit.
Reviewed on Jan. 31, 2011 by jadelin
When I was making these, they made a mess everywhere and I decided I would never try them again; but then I tasted them after they were done cooking, and they were SO GOOD! They make a mess when you cut them apart and twist them, but they are definitely worth it! (I sprinkled all the cheese that fell out of the filling on top before baking.) Use a long, sharp knife or a pizza cutter to cut them apart (works much better than my first attempt with a paring knife).
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