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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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Recipe Summary

prep:
15 mins
bake:
10 mins at 375°
Servings:
12
Max Servings:
15
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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; total fat 11g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 4mg; sodium 249mg; potassium 38mg; carbohydrates 15g; fiber 1g; sugar 0g; protein 4g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 81mg; iron 1mg.

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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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0