PARMESAN PEPPERCORN BREADSTICKS

Parmesan Peppercorn Breadsticks image

These crisp breadsticks are just like the ones served in restaurants. When entertaining, use them as a garnish on plate chargers. When guests sit down to dinner, they have an immediate treat!-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

Previous Next

Ingredients

2 tablespoons grated Parmesan cheese
1 package (1/4 ounce) quick-rise yeast
2 teaspoons salt
1 teaspoon sugar
1 teaspoon dried rosemary or thyme, crushed
1/2 teaspoon coarsely ground pepper
3-1/2 to 4 cups all-purpose flour
1-1/4 cups water
3 tablespoons olive oil
1 egg white
1 tablespoon cold water
2 tablespoons sesame seeds

Steps:

In a large bowl, combine cheese, yeast, salt, sugar, rosemary, pepper and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface. Divide dough in half. Divide each half into 12 pieces. Roll into 12x1/2-in. strips; place on greased baking sheets. Beat egg white and cold water until foamy; brush over strips. Sprinkle with sesame seeds. , Bake 18-22 minutes or until lightly browned. Cool on wire racks. , For tender breadsticks, serve the same day. Or let stand, uncovered, at room temperature for 1-2 days to dry breadsticks to a cracker-like consistency before packaging.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.