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My kids love these nice tender breadsticks, and so down anyone else who tastes them. Any leftovers are great with butter and honey for breakfast the next day. -Elaine Anderson Aliquippa, Pennsylvania
Nutritional Facts 1 serving (1 each) equals 104 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 99 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.
Originally published as Breadsticks with Parmesan Butter in Taste of Home October/November 2004, p34
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 05, 2011 by juicyfruit007
Delicious. I didn't bother with making the butter -- just brushed melted butter on the hot breadsticks and then dusted with parmesan. These were a little sweeter than I expected a savory breadstick to be, and could probably have worked just as well with a sweet topping.
Reviewed on Apr. 21, 2010 by jordie89
these breadsticks are wonderful! so soft and fluffy, everyone that tried them loved them.
Reviewed on Mar. 28, 2010 by QueenKey
This is a favorite in our home. I have made these several times because they are a very easy to make bread recipe. I had made the dough one night I was going to serve the breadsticks to company. The weather turned icy and my company couldn't make it. The dough had risen and it makes a lot of sticks. So I thought I would try and make a couple of pizza's out of it instead. Oh my gosh it made a fantasic pizza crust as well. What a tasty and versatile bread recipe. I continue to use this as my pizza dough now. We make this about once a month now and have for years. This recipe will make 3 pizza's. I let it rise punch it down, spread it on the pizza stones with a little cornmeal sprinkle with spices and par bake the crust for about 10 minutes before adding the toppings. Then we add the toppings, bake 1 and freeze 2. It is the best homemade pizza ever!
Reviewed on Jun. 12, 2009 by Wildfiremustang
Best breadsticks I have ever made and I have tried many recipes. I will not have to try any more because this is the one! Instead of serving with the garlic butter, I spread the butter on top of the breadsticks when they first came out of the oven and then sprinkle with garlic salt and Parmesan cheese.
Reviewed on Mar. 15, 2008 by bvcj1231
Tried these and loved them!
Reviewed on Jan. 09, 2008 by mitch103
Loved these!
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