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These Parmesan breadsticks are a great snack with your choice of dipping sauce. Serve leftover breadsticks with soup or salad.

Source: Better Homes and Gardens
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Parmesan Breadsticks

Ingredients

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Directions

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  • Preheat oven to 375 degree F. Cut bread crosswise in half or into quarters. Cut each piece lengthwise in half, then into 1/4- to 1/2-inch strips. (It is helpful to cut bread so there is crust on each strip.)

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  • Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Arrange half of the breadsticks in a single layer; drizzle with half of the oil. Using a spatula or tongs, carefully turn breadsticks to coat with oil. Sprinkle with half of the Parmesan cheese.

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  • Bake for 10 to 12 minutes or until browned and crisp. Repeat with remaining breadsticks, oil, and cheese. Transfer to a large serving bowl or platter. Serve with dipping sauces and/or flavored oils, if desired.

To store leftover breadsticks:

Place in a covered container and store at room temperature for 2 days or in the freezer up to 1 month. Makes 12 to 15 servings.

Nutrition Facts (Parmesan Breadsticks)

179 calories; 11 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 4 mg cholesterol; 249 mg sodium. 38 mg potassium; 15 g carbohydrates; 1 g fiber; 0 g sugar; 4 g protein; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Red Pepper Sauce

Ingredients

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Directions

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  • In a large skillet cook red sweet peppers and shallots, in 1/4 cup olive oil in a large skillet over medium heat about 10 minutes, until tender, stirring occasionally. Remove skillet from heat.

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  • Add dry white wine garlic, 2 tablespoons parsley; salt; and black pepper. Stir to combine. Return to heat. Bring mixture to boiling; reduce heat. Cover and simmer 10 to 15 minutes until peppers are very tender. Cool slightly.

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  • Transfer to a food processor. Add 2 tablespoons snipped flat-leaf parsley and 2 tablespoons olive oil; cover and process until almost smooth. Makes about 1-1/2 cups.

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