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Rosemary-Prosciutto Breadsticks

Yield 1 dozen (serving size: 1 breadstick)
Prep: 21 minutes; Cook: 13 minutesNo one will guess that these savory breadsticks are made with refrigerated breadstick dough when they're served hot from the oven.


  • 1 (11-ounce) can refrigerated soft breadstick dough
  • 1 1/2 ounces thinly sliced prosciutto
  • Olive oil-flavored cooking spray
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons minced fresh rosemary

Nutrition Information

  • calories 85
  • fat 2 g
  • satfat 0.3 g
  • protein 3.3 g
  • carbohydrate 12.7 g
  • fiber 0.4 g
  • cholesterol 3 mg
  • iron 0.8 mg
  • sodium 266 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 375°.

  2. Separate breadstick dough into 12 pieces; cut each piece in half lengthwise to form 2 thin strips. Wrap prosciutto around 12 dough strips. Twist unwrapped dough strips around prosciutto-wrapped pieces; twist 3 or 4 times, pinching ends to seal. Coat twists with cooking spray.

  3. Combine cheese and rosemary in a pie plate or shallow dish; roll breadsticks in cheese mixture. Place breadsticks on a baking sheet coated with cooking spray. Bake at 375° for 13 minutes or until golden. Serve warm.

Oxmoor House Healthy Eating Collection