Rosemary-Prosciutto Breadsticks

Prep: 21 minutes; Cook: 13 minutes

No one will guess that these savory breadsticks are made with refrigerated breadstick dough when they're served hot from the oven.


1 dozen (serving size: 1 breadstick)

Recipe from

Oxmoor House

Nutritional 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


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


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.