See more
Rosemary-Prosciutto Breadsticks

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.

Oxmoor House JUNE 2006

  • Yield: 1 dozen (serving size: 1 breadstick)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 85
  • Fat: 2g
  • Saturated fat: 0.3g
  • Protein: 3.3g
  • Carbohydrate: 12.7g
  • Fiber: 0.4g
  • Cholesterol: 3mg
  • Iron: 0.8mg
  • Sodium: 266mg
  • Calcium: 15mg