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1/2 cup Parmesan cheese, grated
Line 2 baking sheets with parchment paper. In a food processor chop the Parmesan, Gruyere, and rosemary together until coarsely chopped. Set the cheese mixture aside.
Separate the dough strips. Using a pizza cutter or a sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with each dough strip at a time, coat each strip with the cheese mixture pressing gently. Twist each cheese covered dough strip and place onto prepared baking sheets.
Bake until golden brown, approximately 10 to 15 minutes.
Transfer the warm breadsticks to a basket (I used wine goblets) and serve.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1/3 cup Gruyere cheese, grated
1 tsp. fresh rosemary leaves, chopped
1 11-ounce container refrigerated breadstick dough
In place of the Gruyere, I used Swiss cheese.