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Italian Garlic Parmesan Breadsticks Recipe
Italian Garlic Parmesan Breadsticks Recipe photo by Taste of Home

Italian Garlic Parmesan Breadsticks Recipe

Publisher Photo
I found this recipe in a farm newspaper many years ago. It is one of my family's favorite appetizers especially before Italian dishes.—Loretta Fisher, Abbottstown, Pennsylvania
TOTAL TIME: Prep: 25 min. + standing Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 20 min.
MAKES: 30 servings

Ingredients

  • 3 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 4 tablespoons canola oil, divided
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour
  • 1/2 cup butter, melted
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons dried parsley flakes
  • 1-1/2 teaspoons garlic powder

Nutritional Facts

1 breadstick equals 109 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 50 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rest for 10 minutes.
  2. On a lightly floured surface, roll dough into a 15-in. square. Cut in half lengthwise; cut each half widthwise into 1-in. strips.
  3. In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil. Dip each strip into butter mixture, then twist two to three times.
  4. Place 1 in. apart on greased baking sheets. Bake at 350° for 18-21 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.
Originally published as Garlic Parmesan Breadsticks in Country Woman Christmas Annual 2008, p42

Nutritional Facts

1 breadstick equals 109 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 50 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Italian Garlic Parmesan Breadsticks

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 30, 2013

I made this recipe using refrigerated crescent dough and they tasted great! It's good to know the butter mixture will work even with premade tube dough or ready-made pizza dough from the supermarket. They would be great as a quick appetizer too.

MY REVIEW
Reviewed Dec. 19, 2013

Delicious! Wonderful for cold weather.

MY REVIEW
Reviewed Dec. 4, 2013

Made these tonight and thought they were a little bland. Recipe only calls for 1/4 teaspoon of salt, wondering if it should be more, maybe a typo? They looked good, but taste was blah. Would be willing to try again because they looked like they should taste wonderful, will try adding 1-1/4 tsp salt instead.

MY REVIEW
Reviewed Dec. 4, 2013

Why post a review to say you won't be making the recipe??? Only post a review if you made it!! I have and they are really good. A little work and effort, but truly worth it.

MY REVIEW
Reviewed Dec. 4, 2013

This sounds yummy, but I think I will just buy the refrigerated pizza dough or croissant dough and go from there.

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