Parmesan Peppercorn Breadsticks Recipe

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Parmesan Peppercorn Breadsticks Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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.
Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface. Divide dough in half. Divide each half into 12 pieces. Roll into 12x1/2-in. strips; place on greased baking sheets. Beat egg white and cold water until foamy; brush over strips. Sprinkle with sesame seeds.
Bake 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.
Originally published as Parmesan Peppercorn Breadsticks in Taste of Home Christmas Annual Annual 2009, p90

Nutritional Facts

1 each: 89 calories, 2g fat (0 saturated fat), 0 cholesterol, 206mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. In a large bowl, combine 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).
  2. 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.
  3. Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface. Divide dough in half. Divide each half into 12 pieces. Roll into 12x1/2-in. strips; place on greased baking sheets. Beat egg white and cold water until foamy; brush over strips. Sprinkle with sesame seeds.
  4. Bake 18-22 minutes or until lightly browned. Cool on wire racks.
  5. 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.
Originally published as Parmesan Peppercorn Breadsticks in Taste of Home Christmas Annual Annual 2009, p90

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