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Oregano & Asiago Breadsticks
Oregano & Asiago Breadsticks
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From: EatingWell Soups Special Issue April 2016
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.
- By: Breana Lai EatingWell Test Kitchen Manager
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound pizza dough, preferably whole-wheat (see Tip)
- 1½ tablespoons extra-virgin olive oil
- 3 tablespoons grated Asiago cheese
- 1 tablespoon dried oregano
Preparation
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Active
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Ready In
- Arrange racks in upper and lower thirds of oven; preheat to 400°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 ½ 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.
- Serving size: 1
- Per serving: 77 calories; 3 g fat(0 g sat); 1 g fiber; 11 g carbohydrates; 2 g protein; 0 mcg folate; 1 mg cholesterol; 1 g sugars; 0 g added sugars; 22 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 0 mg iron; 87 mg sodium; 2 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ starch, ½ fat
