ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grissini

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 4 breadsticks)
These breadsticks turn bean soup into a super lunch. Brush the dough with oil, coat with the cheesy seasoning blend, cut into thin strips, and bake until browned and crisp. For best results, bake only one sheet at a time.

Ingredients

  • 1 (11-ounce) can refrigerated French bread dough
  • 2 tablespoons olive oil, divided
  • 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons lightly toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • Cooking spray

Nutrition Information

  • calories 107
  • fat 4.7 g
  • satfat 1.1 g
  • monofat 2.4 g
  • polyfat 0.9 g
  • protein 3.7 g
  • carbohydrate 12.8 g
  • fiber 0.3 g
  • cholesterol 2 mg
  • iron 0.9 mg
  • sodium 249 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 425°.

  2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 15 x 13-inch rectangle on a lightly floured surface. Brush dough evenly with 1 tablespoon oil. Combine cheese and the next 4 ingredients (through salt), stirring well; sprinkle half of mixture evenly over dough, pressing gently to adhere. Turn dough over. Brush dough with remaining 1 tablespoon oil; sprinkle with remaining cheese mixture. Cut the dough lengthwise into 48 thin strips (about 1/4-inch-thick) using a pizza cutter. Place strips on baking sheets coated with cooking spray. Bake in batches at 425° for 4 minutes or until golden and crisp.