Herbed Parmesan Breadsticks Recipe

Herbed Parmesan Breadsticks Recipe
Herbed Parmesan Breadsticks Recipe photo by Taste of Home
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Herbed Parmesan Breadsticks Recipe

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.

Ingredients

  • 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

Directions

In a large mixing 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 melted butter; sprinkle with additional Parmesan cheese. Serve warm. Yield: 20 breadsticks.
Originally published as Herbed Breadsticks in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p8

Nutritional Facts

1 each: 198 calories, 8g fat (5g saturated fat), 61mg cholesterol, 351mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 7g protein.

  • 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
  1. In a large mixing 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.
  2. 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.
  3. Bake at 375° for 13-15 minutes or until golden brown. Brush with melted butter; sprinkle with additional Parmesan cheese. Serve warm. Yield: 20 breadsticks.
Originally published as Herbed Breadsticks in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p8

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