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Cheese Breadsticks

Cheese Breadsticks

Oxmoor House JANUARY 2004

  • Yield: 12 servings (serving size: 1 breadstick)
  • Cook time:15 Minutes
  • Prep time:18 Minutes
  • Rise:35 Minutes

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm fat-free milk (100° to 110°)
  • 2 cups all-purpose flour, divided
  • 3/4 cup (3 ounces) 2% reduced-fat finely shredded sharp Cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Butter-flavored cooking spray
  • 1 tablespoon grated Parmesan cheese

Preparation

Combine yeast and milk in a large bowl. Let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir 1 3/4 cups flour and next 3 ingredients into yeast mixture, using a wooden spoon. Turn dough out onto work surface and knead dough 5 minutes or until smooth and elastic, adding enough of remaining flour to prevent dough from sticking to hands.

Coat a medium bowl with cooking spray. Place dough in bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 400°.

Punch dough down; divide into 12 equal portions. Roll each portion into a 10-inch rope about 1/2 inch in diameter. Place ropes on a large baking sheet coated with cooking spray. Coat ropes with cooking spray; sprinkle with Parmesan cheese.

Bake at 400° for 15 minutes or until golden.

Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 4.2g
  • Saturated fat: 1.5g
  • Protein: 4.9g
  • Carbohydrate: 16.9g
  • Cholesterol: 6mg
  • Iron: 1.1mg
  • Sodium: 273mg
  • Calories from fat: 30%
  • Fiber: 0.7g
  • Calcium: 79mg
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Cheese Breadsticks recipe

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