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Parmesan Peppercorn Breadsticks

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

24 ServingsPrep: 35 min. + rising Bake: 20 min. + cooling

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.

2 of 2

Parmesan Peppercorn Breadsticks (continued)

Directions (continued)

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.

Nutrition 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.