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Herb-y, Cheese-y Breadsticks


I sort of think we all need an infusion of breadstick happiness in our lives now and then.  Life can all too easily become routine and way too predictable, but throw in a warm-from-the-oven, chewy, crispy, herb-y cheesy breadstick now and then, and all of a sudden that glass of wine tastes a little better, the kids are a little less annoying and we’re feeling pretty good about life.  A good breadstick can be a powerful thing.

And who doesn’t love a good breadstick?  Yes, you can buy pretty good breadsticks out there, but too often they’re dry and pretty tasteless.  And why should we settle for mediocre when they’re so easy to make!?  I’ve been sort of experimenting with making them from pizza dough, which I realize is not an earth-shattering idea, but, boy howdy, are these ever good!  We loved the flavor, the puffy, crispy, chewy pizza texture, and, warm from the oven, they’re dynamite!

You can make your own pizza dough, or if you have access to some good pre-made pizzeria dough, these will be even easier.  I loved the flavor of the herbes de provence, but feel free to use any dried herbs you wish.  After you mix the herbs with the dough it’s just a matter of rolling the dough over some grated cheese, cutting it into strips and baking.   

You can make them as thick or thin as you like or as long as you want.  But the great thing about these, other than their great flavor and texture is that they keep really well. 

I made several dozen and then have kept the leftovers in a Ziploc bag at room temperature for several days.  After warming them in a low oven, they return to their just-baked deliciousness.  So very good.

Herb and Cheese Breadsticks

Printable Recipe

1 recipe of your favorite pizza dough (or storebought)
grated parmesan or pecorino romano cheese
herbes d’ provence or Italian seasonings
Kosher salt to taste

Preheat the oven to 425 degrees.

Knead some herbes d’ provence into the pizza dough (add more or less depending on how much dough you have and how herb-y you would like your breadsticks.

Cut the pizza dough into balls about 3 or 4 inches in diameter.  Sprinkle your counter top with 2 to 3 tablespoons of the grated cheese and roll the the first dough ball out over the cheese into a rectangle about ¼ inch thick.  Sprinkle the top of the dough with a little more grated cheese and some kosher salt.  Run your rolling pin over the dough to work the salt and cheese into the top of the dough.

Use a knife or pizza cutter to cut the dough into strips about 1/3 of an inch wide.  You can cut these from the long or short side depending on how long you would like your breadsticks.   Place each strip on an ungreased baking sheet and repeat with the rest of the dough.

Let the breadstick sit for about 15 minutes so they can rise just a little before you bake them.

Bake in the preheated oven for 7 to 10 minutes or until golden and puffed.  Remove to a rack to cool.  Best if eaten warm, these can be re-heated in a low oven if necessary.

Store in a zip loc bag at room temperature or freeze the leftovers.


Reader Comments (5)

They're so pretty standing so straight and tall! I made them once but I love how you kneaded the herbs in the dough, I will have to try that. The storebought ones are dry and boring, but these look so addicting! Did you ever freeze them?

September 3, 2010 | Unregistered Commentermarie

Love your picture. I have the perfect pizza dough to use for these. Have never tried the herbs you mention so will pick some up from the grocery store. Have you ever used a pizza cutter to cut the dough into strips? Works great. Enjoy your blog.

September 3, 2010 | Unregistered CommenterPaula

Thanks, Paula! I should have mentioned using the pizza cutter to cut the strips, but I rolled mine out on a marble slab and couldn't use the pizza cutter because it would have left big scratches. Next time I will roll out the dough on my large cutting board and use the pizza cutter. Thanks!!

September 4, 2010 | Registered CommenterPatrice Berry

Marie, I haven't had a chance to freeze them yet, but I'm thinking they would freeze really well. To reheat, I would bring them to room temperature and then pop them in a low oven for a few minutes to bring them back to life. It's amazing how these continue to be really tasty after re-heating.

September 4, 2010 | Registered CommenterPatrice Berry

Ok, these sound delicious. We've got company coming to stay for a bit and I've been trying to think of things to make that will keep well and some yummy snacks to have on hand for everyone. These are going on the list of things to make this weekend! Thanks for sharing, Patrice.

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