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Crisp Rosemary Pepper Breadsticks

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  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Rapid rise yeast 1⁄4 Ounce (1 Package)
  Warm water 1 1⁄4 Cup (20 tbs) (120 To 130 F)
  Olive oil 1 Tablespoon
  Minced fresh rosemary 2 Tablespoon
  Freshly ground pepper 1 Teaspoon
  All-purpose flour 8 Teaspoon (2 Tablespoon Plus 2 Teaspoon, Divided)
  Vegetable cooking spray 1

Combine 1 cup flour, sugar, salt, and yeast in a large mixing bowl; stir well.
Gradually add hot water and olive oil, beating at low speed of an electric mixer until blended.
Add rosemary and pepper; beat an additional 2 minutes at medium speed.
Gradually stir in enough of the remaining 2 1/2 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 10 minutes).
Shape dough into a ball; cover and let rest 10 minutes.
Divide dough in half.
Sprinkle work surface with 1 teaspoon flour.
Roll 1 portion of dough into a 12-inch square on floured surface.
Cut dough into 1/2-inch-wide strips.
Place strips 1/4 inch apart on a large baking sheet coated with cooking spray.
Repeat procedure with remaining 1 teaspoon flour and remaining half of dough.
Cover breadsticks, and let stand 10 minutes.
Brush breadsticks lightly with water.
Bake at 400° for 12 to 15 minutes or until golden.
Remove breadsticks from oven, and reduce temperature to 300°.
Let breadsticks cool on baking sheets 15 minutes.
Return breadsticks to oven, and bake at 300° an | additional 12 minutes or until crisp.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 425 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.6%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1968.7 mg82%

Total Carbohydrates 58 g19.4%

Dietary Fiber 8.1 g32.5%

Sugars 15.1 g

Protein 8 g16.8%

Vitamin A 17.8% Vitamin C 12.7%

Calcium 13.8% Iron 36.5%

*Based on a 2000 Calorie diet


Crisp Rosemary Pepper Breadsticks Recipe