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Herbed Parmesan Breadsticks

 Herbed Parmesan Breadsticks
Parmesan and a blend of seasonings flavor every bite of these cornmeal breadsticks that were developed in our Test Kitchen. The dough is easy to roll out and cut into strips.
20 ServingsPrep: 20 min. + rising Bake: 15 min.


  • 3-1/2 to 4 cups all-purpose flour
  • 1 cup cornmeal
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons garlic salt
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon onion powder
  • 1-1/3 cups milk
  • 1/2 cup butter, cubed
  • 4 eggs
  • 1-1/2 cups shredded Parmesan cheese
  • Melted butter and additional Parmesan cheese


  • In a large bowl, combine 2 cups flour, cornmeal, yeast, garlic salt,
  • Italian seasoning and onion powder. In a small saucepan, heat milk
  • and butter to 120°-130°. Add to dry ingredients; beat just
  • until moistened. Add eggs; beat until smooth. Stir in the Parmesan
  • cheese and enough remaining flour to form a soft dough. Do not knead
  • (dough will be sticky). Cover and let rest for 15 minutes.
  • Divide dough in half. On a lightly floured surface, roll each portion
  • into a 10-in. square. Cut into 1-in. strips. Place 2-in. apart on
  • greased baking sheets. Cover and let rise in a warm place for 30
  • minutes.
  • Bake at 375° for 13-15 minutes or until golden brown. Brush with

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Herbed Parmesan Breadsticks (continued)

Directions (continued)

  • melted butter; sprinkle with additional Parmesan cheese. Serve warm.
  • Yield: 20 breadsticks.
Nutritional Facts: 1 breadstick (calculated without butter and additional Parmesan cheese) equals 198 calories, 8 g fat (5 g saturated fat), 61 mg cholesterol, 351 mg sodium, 24 g carbohydrate, 1 g fiber, 7 g protein.