Preheat oven to 400ºF. Line a large baking sheet with parchment paper or foil.
On a lightly floured countertop, roll each piece of dough into a 6-by-10-inch rectangle. With a floured chef's knife, cut each rectangle into six 10-inch strips. Make 3-inch lengthwise cuts at one end of each strip, 1/4 inch apart, to form broom straws. Twist and pull uncut portion of strips to form a broom handle (each breadstick will be about 15 inches long). Gently transfer broomsticks to prepared baking sheet; place at least 2 inches apart. Separate cut ends.
Brush broomsticks with milk and sprinkle with Parmesan. Bake until golden, 15 to 18 minutes. Serve warm or at room temperature.
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In addition to using parm cheese as a topping I also made some with course salt and some with both salt and cracked pepper. My brooms came out looking more like chicken feet so I added some fingers and other bones and presented it as a pile of bones on a plate instead of broomsticks. I used tin foil and was surprised they didn't stick. I would make this again.
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