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
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.
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
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
PARMESAN BREADSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 2h50m
Yield 20 breadsticks
Number Of Ingredients 7
Steps:
- Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
- Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
- On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
- Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
- Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.
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
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
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
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
PEPPERONI BREADSTICKS
You like breadsticks at restaurants, why not make them at home? They're easy to make and have a spicy pepperoni taste perfect for dipping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 28
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.
- Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.
- Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 1 g, TransFat 0 g
ITALIAN BREADSTICKS
Wonderful Italian breadsticks made with Gold Medal® flour are perfect to accompaniment with your meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 32
Number Of Ingredients 11
Steps:
- Spray cookie sheets with the cooking spray. In a large bowl, place the yeast. In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. Pour water over yeast; stir until yeast is dissolved. Stir in the sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat with an electric mixer on medium speed until smooth. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. If dough is sticky, lightly flour your hands. Shape dough into a uniform roll that's 10 inches long. Cut roll crosswise into 32 equal parts. Roll each part into a pencil-like rope, 8 inches long for thick breadsticks or 10 inches long for thin breadsticks. Place 1 inch apart on cookie sheets. Brush with 2 tablespoons oil. Lightly spray sheets of plastic wrap with cooking spray; cover dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place 20 minutes.
- Place an egg separator over a small bowl. Crack open the egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Cover and refrigerate egg yolk up to 4 days to use in another recipe.
- Move the oven rack to the middle position of the oven. Heat the oven to 350°F. In a small bowl, beat the egg white and 1 tablespoon water slightly with a fork or wire whisk. Brush mixture over breadsticks, using a pastry brush; sprinkle with coarse salt. Bake 1 cookie sheet at a time 20 to 25 minutes or until breadsticks are golden brown. Remove from cookie sheets to cooling rack. Serve warm or cooled.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Breadstick, Sodium 190 mg, Sugar 0 g, TransFat 0 g
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
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
More about "peppered parmesan breadsticks recipes"
PARMESAN PUFF PASTRY BREADSTICKS RECIPE - APPETIZER …
From appetizeraddiction.com
4.6/5 (22)Total Time 13 minsCuisine AmericanCalories 22 per serving
- Brush it with olive oil and sprinkle with salt, pepper, Parmesan powder and rosemary. Press it down lightly with a rolling pin.
- Cut it into thin slices (0.5-inch/1.5-centimetre). Mine were 8-inch/20-centimetre long, but you can cut them into any length you like. Transfer them onto a baking sheet lined with baking parchment, leaving small gaps between them.
PEPPERY CHEESE BREADSTICKS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (9)Total Time 1 hr 43 minsServings 9Calories 94 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients except the seeds and mix to form a soft dough. Knead for 8 to 10 minutes at medium speed in a stand mixer fitted with a dough hook. Cover and let rest for 10 minutes, then knead for 8 to 10 minutes more. Cover and refrigerate for 10 minutes to let the dough relax.
- Place the dough on a lightly greased surface and roll it into a 12"x 18" rectangle. Spray or brush the dough with a bit of water and sprinkle with the seeds.
- Cut the dough in half the long way to make two 6" x 18" rectangles. Cut each rectangle crosswise into 1/3" strips, making a total of 108 thin (1/3" x 6") strips.
PARMESAN-BLACK-PEPPER-BREADSTICKS RECIPE
From lifemadedelicious.ca
BLACK PEPPER AND PARMESAN BREADSTICKS RECIPE
From cdkitchen.com
HOMEMADE BREADSTICKS - TASTE AND TELL
From tasteandtellblog.com
BREADSTICKS RECIPES - BBC FOOD
From bbc.co.uk
GARLIC PARMESAN BUTTER BREADSTICKS (TIPS, TRICKS, HOW TO FREEZE)
From carlsbadcravings.com
HOMEMADE ITALIAN BREADSTICKS - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
PEPPERED PARMESAN BREADSTICKS | RECIPE | BREADSTICKS, RECIPES, …
From pinterest.com
PARMESAN GARLIC BREADSTICKS - COOK CLEAN REPEAT
From cookcleanrepeat.com
PUFF PASTRY BREADSTICKS WITH PARMESAN CHEESE | SALTY SIDE DISH
From saltysidedish.com
EASY GARLIC PARMESAN BREADSTICKS WITH GARLIC DIPPING SAUCE
From diethood.com
PEPPERED PARMESAN BREADSTICKS – CHAWTIME
From chawtime.com
PARMESAN PEPPER BREADSTICKS | GENERAL MILLS FOODSERVICE
From generalmillscf.com
HOW TO MAKE PARMESAN BREAD BITES - BEST APPETIZERS
From bestappetizers.com
You'll also love