Get homemade breadsticks on the table fast--without any kneading or mixing--when you start with prepared pizza dough, then top with dried oregano and Asiago cheese. For a crispier texture more like grissini, roll the breadsticks long and thin and bake until golden. Source: EatingWell Magazine, Soup Cookbook

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Arrange racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper or coat with cooking spray.

  • Divide dough into 16 equal pieces and roll each into a 12- to 14-inch-long breadstick on a lightly floured surface. Place the breadsticks at least 1/2 inch apart on the baking sheets. Brush with oil and sprinkle with Asiago and oregano, pressing if necessary to help it stick.

  • Bake the breadsticks on the upper and lower racks, switching the pans halfway through, until lightly brown, 15 to 20 minutes. Transfer to wire racks to cool.


Tip: Look for balls of prepared whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

Tip: If your dough “resists” being rolled out, let it rest 10 to 15 minutes, then try rolling it out again.

Nutrition Facts

77 calories; 3.2 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 87 mg sodium. 2 mg potassium; 11.1 g carbohydrates; 0.6 g fiber; 1 g sugar; 2.3 g protein; 22 IU vitamin a iu; 12 mg calcium; 1 mg magnesium;