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.
Parmesan Breadstick Broomsticks
Photo: Charles Schiller; Styling: Lynn Miller
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Amount per serving
- Calories: 221
- Fat: 3g
- Saturated fat: 1g
- Protein: 7g
- Carbohydrate: 41g
- Fiber: 1g
- Cholesterol: 2mg
- Sodium: 391mg
- 2 1-lb. pieces frozen pizza dough, thawed
- 2 tablespoons milk
- 1/4 cup grated Parmesan
- 1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper or foil.
- 2. 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.
- 3. 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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Parmesan Breadstick Broomsticks Recipe at a Glance
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