Pecorino-Black Pepper Breadsticks

Offered with Creamy Artichoke Dip, this savory snack satisfies peckish guests while dinner cooks. You can bake these ahead of time, cool completely, and store at room temperature for up to two days.

Yield: 6 servings (serving size: 3 breadsticks)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 27%
  • Fat: 1.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.7g
  • Carbohydrate: 9.3g
  • Fiber: 0.8g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 113mg
  • Calcium: 74mg


  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1/4 cup whole wheat flour (about 1 1/4 ounces)
  • 1/4 cup grated fresh pecorino Romano cheese
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • 5 tablespoons water
  • 1 teaspoon extravirgin olive oil
  • Cooking spray


  1. Preheat oven to 450°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cheese, baking powder, and pepper in a medium bowl. Add 5 tablespoons water and oil; stir until dough forms. Turn dough out onto a floured surface; knead lightly 4 or 5 times. Divide dough into 18 equal portions, shaping each portion into an 8-inch rope. Place ropes on a baking sheet coated with cooking spray.
  3. Bake at 450° for 10 minutes or until bottoms are golden brown. Remove from oven; cool on a wire rack.
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