Crisp Rosemary Breadsticks Recipe Quick Recipe For Stuffed

ROSEMARY GARLIC PARMESAN CRISPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper and spray them with cooking spray.
• Drop tablespoonfuls of Parmesan cheese 2 inches apart on the prepared baking sheet. Flatten them out to the size of a potato chip. Sprinkle rosemary and garlic salt on top.
• Bake in the preheated oven just until edges start to turn golden brown, 3 to 5 minutes. Cool on the baking sheets for 2 minutes; lift off with a spatula and transfer to a wire rack to cool until firm, about 5 minutes.

CRISPY BREADSTICKS

Steps:

• Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.

CRUNCHY BREADSTICKS

Steps:

• In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.

BREADSTICKS (GRISSINI) RECIPE

Steps:

• Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
• Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
• Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
• Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
• Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.

CRISP CHEESE BREADSTICKS

Steps:

• In a small bowl, combine the cheese spread, butter, egg white, Italian seasoning and garlic powder; beat until fluffy and blended., Remove crust from bread. Cut loaf in half widthwise. Cut each half horizontally into thirds; cut each portion lengthwise into fourths. (Strips will measure about 4 in. x 1 in. x 1 in.) , Spread cheese mixture over all sides of strips; place 2 in. apart on a greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned.

CHEESE AND ROSEMARY BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
• Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

ROSEMARY BREADSTICK

Steps:

• Stir together water, yeast, and sugar in a bowl and let stand for 5 minutes.
• Combine flour, whole wheat flour, rosemary, and salt in a food processor with a plastic dough blade and pulse for 5 seconds.
• Stir water and oil into yeast.
• With processor running, pour yeast mixture into the flour.
• Process until dough forms a ball, adding flour, 1 tbsp at a time if necessary.
• Place dough in a lightly greased bowl, turning to grease top.
• Cover and let rise in a warm place for 1 1/2 hours.
• Divide dough in half. Roll each half into a 12 inch log. Cut each log into 1 inch pieces. Roll each piece into a long rope. Fold rope in half, twist, and place on a lightly greased baking sheet.
• Sprinkle breadsticks with cornmeal and let rise for 15 minutes.
• Preheat oven to 300.
• Combine egg white with pinch of salt.
• Brush mixture over breadsticks and sprinkle with salt, sesame seeds, or poppy seeds.
• Bake for 30 minutes.
• Increase heat to 350 and bake 5 minutes until golden brown.

CRISP ROSEMARY BREADSTICKS

Steps:

• In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
• Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
• Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
• Mix in about 1 cup more flour, or enough to make a soft dough.
• To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
• To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
• Turn dough out onto a generously floured board.
• Pat into a 6-inch square.
• Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
• Grease 3 large baking sheets.
• Gently rub with 2 T flour.
• With a sharp knife, cut dough lengthwise into quarters.
• Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
• Stretch one piece to about 15 inches long; place on a baking sheet.
• Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
• Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
• Cool on rack.
• If you can't cook them all at once, dough can be refrigerated.

CHEESE AND ROSEMARY BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
• In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped.
• Set the cheese mixture aside.
• Separate the dough strips.
• Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips.
• Working with dough strip at a time, coat each strip with the olive oil and then the cheese mixture, pressing very gently.
• Twist each cheese covered dough strip and place onto prepared baking sheets.
• Sprinkle with the salt, if you wish.
• Bake until the breadsticks are golden brown, about 10 to 15 minutes.
• Transfer the warm breadsticks to a basket and serve.

ROSEMARY BREADSTICKS

Steps:

• In an electric mixer, combine 1/4 cup water, yeast, and barley malt. Let stand until yeast is creamy, about 10 minutes. Add olive oil, flour, salt, shortening, and remaining water; mix on low speed for 1 minute using the paddle. Change to dough hook and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add rosemary and Parmesan and mix for 1 minute more. Or knead by hand, 5 to 10 minutes.
• Transfer dough to a lightly floured surface and knead 4 or 5 turns, forming dough into a ball. Cover with lightly oiled plastic wrap and let rest for 10 minutes.
• Place a piece of parchment on a clean work surface and brush with olive oil. Transfer dough to the prepared parchment and pat it into a 4-by-22-inch rectangle. Brush surface with olive oil, cover with plastic, and let rise for 1 hour.
• Heat oven to 400 degrees. Line 4 baking sheets with parchment; oil parchment generously. Slice a 1/2-inch-wide piece of dough off the short side of the rectangle. Holding the dough by the ends, stretch it to the length of the baking sheet. While stretching dough, keep the shape as uniform as possible to prevent uneven baking. Form the ends into hooks, loops, S curves, or knots. Place on a prepared baking sheet. Repeat, forming breadsticks with all of the dough and placing them about 1 inch apart on the baking sheets. Let rise in a warm place, uncovered, for lo minutes.
• Bake 2 sheets at a time on separate oven shelves, rotating sheets halfway through baking time, until breadsticks are crisp and golden, about 20 to 25 minutes. Cool completely on wire racks before serving or storing in airtight containers.

ROSEMARY BREADSTICKS

Steps:

• Please note that my ingredient list differed slightly from the original recipe. ***Recipe card update underway.***

ROSEMARY AND THYME BREADSTICKS

Steps:

• Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together. Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.
• Preheat oven to 325°F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)