Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes October 2009

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Credit: Charles Schiller; Styling: Lynn Miller

Recipe Summary test

prep:
20 mins
cook:
18 mins
total:
38 mins
Yield:
12 breadsticks (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400ºF. Line a large baking sheet with parchment paper or foil.

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  • 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.

  • Brush broomsticks with milk and sprinkle with Parmesan. Bake until golden, 15 to 18 minutes. Serve warm or at room temperature.

Nutrition Facts

221 calories; fat 3g; saturated fat 1g; protein 7g; carbohydrates 41g; fiber 1g; cholesterol 2mg; sodium 391mg.
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