Tuesday, March 23, 2010

Rosemary and Cheese Breadsticks



In my opinion, the best side dish to accompany pasta is bread! This recipe happened to appear on the same episode as the manicotti dish I shared with you yesterday by Giada. It sounded so good and looked simple enough so I figured I would give it a try. I loved the addition of rosemary to the bread. The rosemary flavor was present, but not overpowering, making the breadsticks that much better. I made some substitutions from the original recipe to incorporate what I had on hand. Overall, it was a great way to take something store bought and add a few additions to make it feel more homemade.

Rosemary and Cheese Breadsticks

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1/4 cup grated Parmesan

1/3 cup mozzarella

1 teaspoon chopped fresh rosemary leaves

1 (11 0z) container refrigerated breadstick dough, such as Pillsbury

Preheat oven to 350 degrees.

Line baking sheet with parchment paper. In a food processor, chop parmesan, mozzarella, and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with one dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets.

Bake until breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Source adapted from: www.foodnetwork.com/recipes/giada-de-laurentis

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