This is one I put together after I saw a crispy breadstick recipe in the latest edition of Food Network magazine. I thought the picture in the magazine looked delicious, but they wanted me to use fennel seeds, and I decided I'd rather change up the seasoning - let's get on with the result!
What you will need
- An oven
- 2 baking sheets
- Some parchment paper
- A rolling pin
- A pizza cutter
- A BBQ brush & a small bowl (if you have the pump sprayer from Pampered Chef, and use olive oil in it... or if you buy the aerosol olive oil, you won't need this)
- A roll of refrigerated breadstick dough
- About a 1/4 cup olive oil
- Some Italian seasoning
- Some garlic salt
- Some grated Parmesan cheese - that kind you don't think you should use for anything but pizza anymore since you can get good Parm now!
- Some flour for dusting
Okay, now that I hopefully told you all of the supplies - onward to the directions!
Let's do this!
- Preheat the oven to 400 degrees Farenheit
- Go ahead and line the baking sheets with parchment paper and get them out of the way (not too far out of the way, though!).
- Dust the space where you intend to roll out the breadstick dough with some flour. (I just use the counter top after I give them a good massage with some disinfecting wipes.)
- After you open the dough, you will want to piece it back together - seal the creases with a firm pinch.
- Grab your rolling pin, shake it at something and express your disgust about something that is really pissing you off, before giving it a flour dusting.
- Roll your dough into a rectangle that is approximately 16"x8".
- Brush the dough with olive oil - or spray it on if you have those fancy items I mentioned earlier.
- Sprinkle the dough with garlic salt and Italian seasoning. (Be careful not to go overboard on the garlic salt!)
- Using your pizza cutter, cut the dough into strips. (I'm not going to give you an exact measurement - just try to make them equal in size for baking purposes. I will mention, if you make them fairly thin, they get crunchier, and they will be longer.)
- Okay, before you touch those oily strips of delicious dough, put your baking sheets in a convenient place for loading.
- Pick up each strip, and twist - as tight or loose as you want (HAH! That's what she said!) - before you put them on the baking sheets.
- Before you throw the sticks in the oven, give them another light brushing (or spray, you rich, fancy braggart!) of olive oil, and a sprinkle of the Parmesan.
- Toss into the oven, and set a timer for about 10 minutes. (Mine had to bake for about 13 minutes, but I don't want yours to burn!)
Done, and done! If you want to serve these crunchy sticks warm, I would suggest a basket lined with a tea towel to wrap over them. I'm going to throw it out there that these would be great to serve as an appetizer - stick them out of a plain vase like an edible arrangement - very bistro chic! It doesn't have to be Italian night for a nice crispy bread stick! Perhaps you want to make these and keep them around for snacking, or to pair up with your salad at lunch! I hope you won't feel obligated to stick to my seasoning choices, either! After dinner I wished I had bought a second tube of dough - because I wanted to slather it in butter, and sprinkle cinnamon & sugar on! Don't you worry! I'm sure I will! I'll post it in phoodos too when I do - and have it routed to this recipe as well! Enjoy these - and be sure to check out tomorrow's installment - Mimi's Spaghetti Sauce - a treasured family recipe!