Cheesey Rosemary Breadsticks
1/4 cup
grated Parmesan
1/3 cup grated Gruyere
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce) container refrigerated breadstick dough ; (recommended: Pillsbury)
Finely ground sea salt
Preheat the oven to 350 degrees F.
Line 2 heavy large baking sheets with silicone baking sheets
or parchment paper.
In a food processor, chop the Parmesan, Gruyere and rosemary
together until coarsely chopped. Set the cheese mixture aside. Separate 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 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 the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer
the warm breadsticks to a basket and serve.
