Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.


12 servings (serving size: 4 breadsticks)

Recipe from

Cooking Light

Nutritional 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


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


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.