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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pepper-Cheese Breadsticks Recipe

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This recipe for Pepper-Cheese Breadsticks is from The Benigni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 package (17 1/2-ounce size) frozen puff pastry (1 sheet), thawed
1 egg, beaten
1 cup shredded Parmesan, Pecorino Romano, or Cheddar cheese
Directions:
Directions:
Heat oven to 425 degrees. Roll sheet of pastry into an 18x12 inch rectangle on a lightly floured surface, brush with egg. Sprinkle cheese over half of the rectangle. Fold other half of rectangle over cheese to make 12x9 inch rectangle, press edges together to seal. Brush dough with egg, sprinkle with pepper.

Cut pastry lengthwise into 1/2-inch strips. Twist strips and place on ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.
Number Of Servings:
Number Of Servings:
18 breadsticks
Personal Notes:
Personal Notes:
Festive Touches

Serve breadsticks in a clear or Italian ceramic pitcher.

For each place setting, roll up a red or green napkin diagonally, starting at one corner. Fold napkin in half, and tuck into water glass with folded end down. Insert a couple of long, thin breadsticks in front of the napkin.

Tie green and white ribbon or raffia around napkins. Tuck a sprig of fresh rosemary and long, thin breadstick under the ribbon.

Herb oils are easy to make. Heat the flavor ingredient such as basil, garlic, oregano, or rosemary in olive oil for five minutes, then strain out the solid ingredients. The oil makes a delicious dipping sauce for bread.

 

 

 

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