Parmesan Peppercorn Breadsticks Recipes

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PARMESAN-BLACK PEPPER BREADSTICKS

From Betty's Soul Food Collection... By using Bisquick® mix, you can have piping hot breadsticks in about 30 minutes. Mmm!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 6



Parmesan-Black Pepper Breadsticks image

Steps:

  • Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together Bisquick mix, water, 1/2 teaspoon pepper and 2 tablespoons of the cheese until soft dough forms.
  • Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. With rolling pin, roll into 10x8-inch rectangle. Brush with butter. Sprinkle with remaining 3 tablespoons cheese; press in gently. Cut crosswise into 12 strips. Gently twist each strip. Place 1/2 inch apart on cookie sheet. Sprinkle with additional pepper.
  • Bake 10 to 12 minutes until light golden brown. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Breadstick, Sodium 290 mg, Sugar 2 g, TransFat 1/2 g

2 cups Original Bisquick™ mix
1/2 cup cold water
1/2 teaspoon cracked black pepper
5 tablespoons shredded Parmesan cheese (about 1 1/4 oz)
1 tablespoon butter or margarine, melted
Additional cracked black pepper, if desired

PEPPERED PARMESAN BREADSTICKS

Homemade breadsticks come complete with black and red peppers, Parmesan cheese, garlic, lemon and high-fiber bran.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 16

Number Of Ingredients 13



Peppered Parmesan Breadsticks image

Steps:

  • Stir together water, yeast and sugar. Let stand 5 minutes. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  • In food processor, place crushed cereal, flour, cheese, black pepper, red pepper, lemon peel and garlic salt. Cover; process about 10 seconds or until blended. Add oil; cover and process 10 seconds longer. Add yeast mixture; cover and process, using quick on-and-off motions, until dough forms a ball. Let rest 5 minutes. Cover and process 10 seconds longer. Remove dough; cover and let rise 10 minutes.
  • Heat oven to 325°F. Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal pieces. On surface sprinkled with cornmeal, roll each part into thin rope about 14 inches long. Place on cookie sheets. Brush with egg white; sprinkle with additional ground black and red peppers if desired. Let stand 15 minutes.
  • Bake 25 to 35 minutes or until golden brown and crisp. Cool on cooling rack.

Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Breadstick, Sodium 125 mg, Sugar 0 g, TransFat 0 g

1 cup warm water (105°F to 115°F)
1 package regular active dry yeast
1 tablespoon sugar
1 cup Fiber One™ original bran cereal
2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup shredded Parmesan cheese
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons grated lemon peel
1 teaspoon garlic salt
2 tablespoons olive oil
Cornmeal
1 egg white, slightly beaten

PARMESAN GARLIC BREADSTICKS

These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they're wonderful served warm. My family tells me I can't make them too often. —Gaylene Anderson, Sandy, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 3 dozen.

Number Of Ingredients 9



Parmesan Garlic Breadsticks image

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
3 tablespoons sugar
3 tablespoons plus 1/4 cup butter, softened, divided
1 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt

PARMESAN-HERB BREADSTICKS

Wonderfully fluffy breadsticks that go great with any Italian dish!

Provided by christina fightmaster

Categories     Bread     Yeast Bread Recipes

Time 50m

Yield 15

Number Of Ingredients 10



Parmesan-Herb Breadsticks image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
  • Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
  • Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
  • Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
  • Bake in the preheated oven until just golden brown, 13 to 15 minutes.
  • While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
  • Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.3 g, Cholesterol 9.3 mg, Fat 5.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 319.2 mg, Sugar 0.5 g

1 (.25 ounce) package active dry yeast
1 teaspoon honey
1 cup warm water (110 degrees F (45 degrees C))
2 ½ cups bread flour
¼ cup freshly grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons Italian seasoning, divided
1 teaspoon salt
¼ cup melted butter
1 teaspoon garlic salt

ROSEMARY, PEPPER AND PARMESAN BREADSTICKS

Make and share this Rosemary, Pepper and Parmesan Breadsticks recipe from Food.com.

Provided by Abby Girl

Categories     Breads

Time 28m

Yield 16 breadsticks

Number Of Ingredients 5



Rosemary, Pepper and Parmesan Breadsticks image

Steps:

  • Preheat oven to 425.
  • Line a baking sheet with parchment paper. On a lightly floured surface, roll pastry into an 8" x 10" square. Brush surface with egg white.
  • Sprinkle with half the topping. Press topping to dough with rolling pin. Flip pastry and repeat. Using ruller, cut dough into 1/2" strips.
  • Twist ends in opposite directions and put on baking sheet.
  • Bake for 7 - 8 minutes or until golden and crispy.

Nutrition Facts : Calories 122.3, Fat 8.4, SaturatedFat 2.2, Cholesterol 0.8, Sodium 70.7, Carbohydrate 9.6, Fiber 0.3, Sugar 0.2, Protein 2.1

3/4 lb puff pastry, thawed
1 egg white
3 tablespoons parmesan cheese, freshly grated
sea salt
coarse black pepper, freshly ground

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