Cheese and Rosemary Breadsticks

Skip Davis


Quickly done with refrigerated Breadstick dough (Pillsbury). Great with soup, salad and pasta dishes.

Recipe by:
Giada De Laurentiis
Photo by: Food network

★★★★★ 2 votes
Makes: 24
10 Min
15 Min


1/4 c
parmesan cheese
1/3 c
gruyere cheese
1 tsp
fresh rosemary
11 oz
breadstick dough, refrigerated (like pillsbury)
sea salt finely ground, to taste (optional)


1Preheat oven to 350 degrees.
2Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
3In a food processor, chop the Parmesan, Gruyere, and rosemary together just until coarsely chopped. Set the cheese mixture aside.
4Separate the dough strips. Using a pizza cutter or a large, sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with one dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with salt, if desired.
5Bake until breadsticks are golden brown, about 10-15 minutes. Transfer warm breadsticks to a basket and serve.

Serves: 24

About this Recipe

Course/Dish: Flatbreads
Other Tags: Quick & Easy, For Kids, Healthy