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


Recipe Summary

45 mins


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

1 breadstick
77 calories; protein 2.3g; carbohydrates 11.1g; dietary fiber 0.6g; sugars 0.5g; fat 3.2g; saturated fat 0.4g; cholesterol 1.2mg; vitamin a iu 21.9IU; folate 0.4mcg; calcium 12.4mg; iron 0.1mg; magnesium 0.5mg; potassium 2.4mg; sodium 87.3mg.

1 starch, 1/2 fat