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

Grissini

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.

Cooking Light OCTOBER 2009

  • Yield: 12 servings (serving size: 4 breadsticks)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 4.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.7g
  • Carbohydrate: 12.8g
  • Fiber: 0.3g
  • Cholesterol: 2mg
  • Iron: 0.9mg
  • Sodium: 249mg
  • Calcium: 52mg
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Grissini recipe

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