Parmesan Potato Breadsticks Recipes

PARMESAN BREADSTICKS

Steps:

• Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
• Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
• On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
• Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
• Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.

PARMESAN POTATO STICKS

Steps:

• Scrub and peel potatoes; cut lengthwise into quarters. Cut each quarter into 3 strips. Roll in melted butter, then roll in combined remaining ingredients. , Place potato sticks in a single layer on a baking sheet. Drizzle melted butter over potatoes. Bake at 400° for 30-35 minutes or until potatoes are tender.

PARMESAN POTATO STICKS

Steps:

• Preheat the oven to 400 degrees.
• Melt butter.
• Coat a 9 x 13 dish with nonstick cooking spray.
• In a small bowl combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper; mix well and set aside.
• Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips.
• Dip each strip in the melted butter, then in Parmesan mixture, coating completely.
• Place in a single layer in the baking dish.
• Pour any remaining melted butter over potatoes.
• Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice.

BREADSTICKS WITH PARMESAN BUTTER

Steps:

• Mix 1 cup warm water, 1 tablespoon sugar, and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add vegetable oil, egg, salt, 2 cups flour, 7 tablespoons sugar, and 1 cup warm water; beat with an electric mixer until smooth. Stir in remaining 2 1/2 cups flour until dough is soft.
• Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size, about 40 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 to 3 baking sheets.
• Punch dough down and turn onto a floured surface. Divide dough into 36 pieces. Shape each piece into a 6-inch rope. Arrange on the prepared baking sheet, 2 inches apart. Cover and let rise until doubled in size, about 25 minutes.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Beat butter, Parmesan cheese, and garlic powder together in a bowl until creamy; serve alongside baked breadsticks.

PARMESAN GARLIC BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.

SOFT GARLIC PARMESAN BREADSTICKS

Steps:

• Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

PARMESAN AND GARLIC BREADSTICKS

Steps:

• In a large mixing bowl, dissolve yeast in warm water and let it sit until bubbly, about 7-8 minutes.
• Add the milk, sugar, minced garlic, Italian seasoning, 3 tablespoons butter, salt, and 2 cups flour.
• Beat until smooth.
• Stir in 1/4 cup parmesan cheese and enough remaining flour to form a soft dough.
• Knead with bread hook for 7-8 minutes adding additional flour as needed.
• Turn onto a floured surface and knead about 10-15 times.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 45 minutes.
• Punch the dough down and let it rest a couple of minutes.
• For thin bread sticks, divide into 36 pieces.
• (This is very versatile here. You can make them as small or as large as you want. I cut mine into 18 pieces for a larger breadstick).
• Shape each piece into a 6 inch rope.
• Place 2 inches apart on a greased baking sheet.
• Cover and let rise until doubled, about 25-35 minutes.
• Melt remaining butter and brush over the dough.
• Sprinkle with Parmesan cheese and garlic salt.
• Bake at 400 degrees for 8-10 minutes or until golden brown.
• Remove from pans to wire racks.

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!

PARMESAN-HERB BREADSTICKS

Steps:

• Brush 2 cookie sheets with olive oil; sprinkle with cornmeal. Roll each ball of dough into 9-inch rope. Place ropes about 1/2 inch apart on cookie sheets.
• Brush 2 tablespoons oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick. Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double.
• Heat oven to 350°. Bake 12 to 15 minutes or until light golden brown. Serve warm.

PEPPERED PARMESAN BREADSTICKS

Steps:

• Stir together water, yeast and sugar. Let stand 5 minutes. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In food processor, place crushed cereal, flour, cheese, black pepper, red pepper, lemon peel and garlic salt. Cover; process about 10 seconds or until blended. Add oil; cover and process 10 seconds longer. Add yeast mixture; cover and process, using quick on-and-off motions, until dough forms a ball. Let rest 5 minutes. Cover and process 10 seconds longer. Remove dough; cover and let rise 10 minutes.
• Heat oven to 325°F. Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal pieces. On surface sprinkled with cornmeal, roll each part into thin rope about 14 inches long. Place on cookie sheets. Brush with egg white; sprinkle with additional ground black and red peppers if desired. Let stand 15 minutes.
• Bake 25 to 35 minutes or until golden brown and crisp. Cool on cooling rack.