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Parmesan Peppercorn Breadsticks Recipe

These crisp breadsticks are just like the ones served in restaurants. When entertaining, use them as a garnish on plate chargers. When guests sit down to dinner, they have an immediate treat!—Mary Beth Jung, Hendersonville, North Carolina

This recipe is:

Diabetic Friendly

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Parmesan Peppercorn Breadsticks Recipe

Prep: 35 min. + rising Bake: 20 min. + cooling

Yield: 24 Servings

35 20 55

Ingredients

2 tablespoons grated Parmesan cheese
1 package (1/4 ounce) quick-rise yeast
2 teaspoons salt
1 teaspoon sugar
1 teaspoon dried rosemary or thyme, crushed
1/2 teaspoon coarsely ground pepper
3-1/2 to 4 cups all-purpose flour
1-1/4 cups water
3 tablespoons olive oil
1 egg white
1 tablespoon cold water
2 tablespoons sesame seeds

Directions

In a large bowl, combine the cheese, yeast, salt, sugar, rosemary, pepper and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface. Divide dough in half. Divide each half into 12 pieces. Roll into 12-in. x 1/2-in. strips; place on greased baking sheets.
Beat egg white and cold water until foamy; brush over strips. Sprinkle with sesame seeds.
Bake at 400° for 18-22 minutes or until lightly browned. Cool on wire racks.
For tender breadsticks, serve the same day. Or let stand, uncovered, at room temperature for 1-2 days to dry breadsticks to a cracker-like consistency before packaging. Yield: 2 dozen.

Nutritional Facts 1 breadstick equals 89 calories, 2 g fat (trace saturated fat), trace cholesterol, 206 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Originally published as Parmesan Peppercorn Breadsticks in Taste of Home Christmas Annual Annual 2009, p90

Parmesan Pointers

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.