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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Jack Cheese Breadsticks

Refrigerated breadstick dough keeps preparation time to a minimum.

Cooking Light SEPTEMBER 2001

  • Yield: 12 servings (serving size: 1 breadstick)


  • 1/4 cup (1 ounce) finely shredded Monterey Jack cheese with jalapeño peppers
  • 1/2 teaspoon ground cumin
  • 1 (11-ounce) can refrigerated breadstick dough (such as Pillsbury)
  • Cooking spray


Preheat oven to 375°.

Combine cheese and cumin. Cut dough along perforations to form 12 breadsticks; sprinkle cheese mixture over dough, gently pressing into the dough. Twist each breadstick, and place on a baking sheet coated with cooking spray.

Bake at 375° for 13 minutes or until lightly browned.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 23%
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.6g
  • Carbohydrate: 12.7g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.8mg
  • Sodium: 209mg
  • Calcium: 18mg

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Jack Cheese Breadsticks recipe