Best Black Pepper N Parmesan Grissini Recipes

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PARMESAN-BLACK PEPPER BREADSTICKS



Parmesan-Black Pepper Breadsticks image

From Betty's Soul Food Collection... By using Bisquick® mix, you can have piping hot breadsticks in about 30 minutes. Mmm!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 6

2 cups Original Bisquick™ mix
1/2 cup cold water
1/2 teaspoon cracked black pepper
5 tablespoons shredded Parmesan cheese (about 1 1/4 oz)
1 tablespoon butter or margarine, melted
Additional cracked black pepper, if desired

Steps:

  • Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together Bisquick mix, water, 1/2 teaspoon pepper and 2 tablespoons of the cheese until soft dough forms.
  • Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. With rolling pin, roll into 10x8-inch rectangle. Brush with butter. Sprinkle with remaining 3 tablespoons cheese; press in gently. Cut crosswise into 12 strips. Gently twist each strip. Place 1/2 inch apart on cookie sheet. Sprinkle with additional pepper.
  • Bake 10 to 12 minutes until light golden brown. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Breadstick, Sodium 290 mg, Sugar 2 g, TransFat 1/2 g

CARAWAY AND PARMESAN GRISSINI



Caraway and Parmesan Grissini image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 16 pieces

Number Of Ingredients 7

1/2 cup grated Parmesan
2 tablespoons caraway seeds
1 tablespoon fennel seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
1 (11-ounce) package bread dough (recommended: Pillsbury)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the Parmesan, caraway seeds, fennel seeds, salt, and pepper on a large baking sheet. Place the egg in a small dish. Line 2 baking sheets with parchment paper and set aside.
  • Remove the bread dough from the package and place on a large work surface. Cut the dough in half crosswise. Cut each half into 8 pieces lengthwise. Taking 1 piece of dough at a time, roll the dough under both hands until very thin and about 14-inches long. Using a pastry brush, dampen the dough with egg wash, roll the dough in the Parmesan mixture, gently twist and place on a parchment-lined baking sheet. Continue with the remaining dough pieces. Bake in the oven until golden, about 15 minutes. Remove from the oven, let cool slightly, and serve warm or at room temperature.

PARMESAN GRISSINI



Parmesan Grissini image

Recreate those crispy Italian breadsticks you enjoy when dining out with this easy-to-follow homemade recipe.

Provided by Angie McGowan

Categories     Side Dish

Time 4h

Yield 9

Number Of Ingredients 7

1 package regular active dry yeast
1 cup warm water (105°F to 115°F)
2 tablespoons olive oil
1 teaspoon salt
3 cups Gold Medal™ all-purpose flour
Cooking spray
1/4 cup grated Parmesan cheese

Steps:

  • In large bowl, dissolve yeast in warm water. Add oil, salt and 2 1/2 cups of the flour; mix until soft dough forms. Place dough on lightly floured work surface; knead in enough remaining 1/2 cup flour until dough is no longer sticky.
  • Grease large bowl with oil or shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 2 hours or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Spray cookie sheets with cooking spray. Place dough on lightly floured work surface; lightly sprinkle top of dough with flour. Roll into 18x12-inch rectangle. Cut crosswise into 1/3-inch-wide strips. Place strips on cookie sheets. Cover loosely; let rise in warm place 30 minutes or until puffed.
  • Heat oven to 400°F. Spray tops of breadsticks with cooking spray; sprinkle with cheese.
  • Bake 15 to 20 minutes, turning once, until golden brown. Remove from cookie sheets to cooling racks; cool before serving.

Nutrition Facts : ServingSize 1 Serving

GRISSINI



Grissini image

Make and share this Grissini recipe from Food.com.

Provided by Missy Wombat

Categories     Yeast Breads

Time 13h30m

Yield 200 grissini

Number Of Ingredients 9

1 package active dry yeast
2 cups warm water
1 pinch sugar
1 pinch salt
1 teaspoon cracked black pepper
1/4 cup extra virgin olive oil, plus extra needed for baking
1/4 cup fresh rosemary, finely chopped
1 cup grated parmesan cheese
6 cups flour

Steps:

  • Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
  • Add sugar and stir.
  • Leave 10 minutes to ferment.
  • Stir together the flour, cheese, rosemary and pepper.
  • Place in a mound on a large board or counter, and make a well in the center.
  • Add the yeast mixture, the remaining water, and the oil into the well.
  • Mix together until stiff, and knead by hand until smooth for about 10 minutes.
  • Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
  • Day2: Preheat the oven to 350 degrees F.
  • Grease 4 baking sheets.
  • Take a handful of the dough, leaving the rest covered.
  • Dust well with flour and press into a flat disk.
  • Run the the first setting of the rollers in your pasta machine.
  • Dust again with flour and roll through a second time.
  • Again dust with flour and pass through the fettuccine cutter on the pasta machine.
  • Carefully separate the grissini and place on the baking sheets so they do not touch.
  • Brush with a little more oil and sprinkle with salt.
  • Bake for about 30 minutes or until golden brown.
  • Cool and store in an airtight container.
  • Note: If the Grissini are well floured it makes separating them after they have been cut much easier!

Nutrition Facts : Calories 18.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.4, Sodium 8.6, Carbohydrate 2.9, Fiber 0.1, Protein 0.6

GRISSINI



Grissini image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 36 grissini

Number Of Ingredients 0

Steps:

  • Dust 1/2 pound pizza dough with flour; flatten into a rectangle. Roll out with a pasta machine on the widest setting into a 5-by-18-inch sheet, 1/8 inch thick. Halve the sheet crosswise, dust with more flour and cut each half into fettuccine-size strips with the pasta machine. Arrange the strips 1/2 inch apart on parchment-lined baking sheets. Cover with a damp paper towel and plastic wrap and let rise in a warm place until puffed, 60 to 90 minutes. Sprinkle with sea salt and pepper. Bake at 350 degrees F, switching the pans halfway through, until crisp, about 20 minutes.

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