Sunday, December 18, 2011

Cheese and Rosemary Breadsticks

These have such a yummy flavor, that I love making them.  It's worth it to get the Gruyere.  You can always freeze it for later use.  I like dipping these in marinara.

Cheese and Rosemary Breadsticks

¼ cup grated Parmesan
1/3 cup grated Gruyere
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optional
Preheat the oven to 350°. 

Line 2 heavy large baking sheets with silicone baking sheets or 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 large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 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. Sprinkle with the salt, if you wish.

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

Recipe courtesy Giada De Laurentiis