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
How to Make It
Preheat oven to 425°.
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.
Although the french bread dough was a little hard to work with, this recipe was wonderful and easy to make once the dough was rolled out. I have received so many compliments, everyone that I have given some has just loved it, I'll be making this often.
I had a lot of trouble working with the refrigerated French Bread dough -- couldn't get it to roll out to the measurements listed and it was not easy to do the cutting into sticks. I did enjoy the flavor of the seeds but i would not classify this as an easy recipe.
My family really enjoyed these. We made them to go with chicken and wild rice soup and they were a good pairing. Pretty easy to pull together. I would serve these to company in the future with a soup or chili.
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