Rosemary & Olive Breadsticks

July/August 1995

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Breadsticks are a great accompaniment to so many meals. Here we press olives and rosemary into prepared pizza dough for a super quick and easy version.

Rosemary & Olive Breadsticks

Makes: 4 servings, 3 breadsticks each

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  • 8 ounces whole-wheat pizza dough
  • 1 tablespoon chopped, pitted, oil-cured black olives, (about 5)
  • 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
  • 1 teaspoon extra-virgin olive oil


  1. Place oven rack in top position. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
  2. Roll dough on a lightly floured surface into an approximate 10-by-12-inch rectangle. Sprinkle with olives and rosemary, lightly pressing them into the dough with the rolling pin. Fold the dough in half lengthwise and press with the rolling pin. Brush both sides of the dough with oil. Cut the dough crosswise into twelve 1-inch strips and let rest for 5 minutes.
  3. Pick up a strip of dough and gently stretch it, twisting it several times. Set it on the prepared baking sheet. Repeat with the remaining strips. Bake until the breadsticks are well browned, 10 to 12 minutes.


Per serving: 145 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 23 g carbohydrates; 4 g protein; 1 g fiber; 237 mg sodium; 2 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1/2 fat

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Total Time
45 minutes or less
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Ease of Preparation
July/August 1995
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