Baked Sage Breadsticks Recipe

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Baked Sage Breadsticks Recipe

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Sage is subtle but wonderful in these cheesy-crisp breadsticks. Try them as a snack or alongside soup or salad.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 cup finely shredded cheddar cheese
  • 2 tablespoons cold butter
  • 1/3 cup cold water

Directions

In a small bowl, combine the flour, baking powder, sage and salt; stir in cheese. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
On a lightly floured surface, roll dough into a 12-in. x 10-in. rectangle. Cut in half lengthwise; cut each half widthwise into 1-in. strips. Twist each strip two to three times.
Place 1 in. apart on greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Sage Breadsticks in The Taste of Home Cookbook 2006, p442

Nutritional Facts

2 each: 71 calories, 3g fat (2g saturated fat), 10mg cholesterol, 196mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 cup finely shredded cheddar cheese
  • 2 tablespoons cold butter
  • 1/3 cup cold water
  1. In a small bowl, combine the flour, baking powder, sage and salt; stir in cheese. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
  2. On a lightly floured surface, roll dough into a 12-in. x 10-in. rectangle. Cut in half lengthwise; cut each half widthwise into 1-in. strips. Twist each strip two to three times.
  3. Place 1 in. apart on greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Sage Breadsticks in The Taste of Home Cookbook 2006, p442

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