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Oregano & Asiago Breadsticks

  • 25 m
  • 45 m
Breana Killeen
“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.”


    • 1 pound pizza dough, preferably whole-wheat (see Tip)
    • 1½ tablespoons extra-virgin olive oil
    • 3 tablespoons grated Asiago cheese
    • 1 tablespoon dried oregano


  • 1 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.
  • 2 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.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019