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Prosciutto Breadsticks

 Prosciutto Breadsticks
I think these make a great duet with eggs, and they’re a nice substitution for bacon and toast. —Maria Regakis, Somerville, Massachusetts
12 ServingsPrep/Total Time: 30 min.


  • 6 thin slices prosciutto or deli ham
  • 1 tube (11 ounces) refrigerated breadsticks
  • 1 egg, lightly beaten
  • 1/4 teaspoon fennel seed, crushed
  • 1/4 teaspoon pepper


  • Preheat oven to 375°. Cut each slice of prosciutto into four thin
  • strips. Unroll dough; separate into breadsticks. Top each with two
  • strips prosciutto, pressing gently to adhere. Twist each breadstick;
  • place on ungreased baking sheet, pressing ends down firmly. Brush
  • with beaten egg.
  • Combine fennel and pepper; sprinkle over breadsticks. Bake 10-13
  • minutes or until golden brown. Yield: 1 dozen.
Nutritional Facts: 1 breadstick equals 86 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 323 mg sodium, 13 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1 starch.