Grissini

By JennyMac

Nutritional Information

Calories:107
Fat:4.7g (sat 1.1g,mono 2.4g,poly 0.9g)
Protein:3.7g
Carbohydrate:12.8g
Fiber:0.3g
Cholesterol:2mg
Iron:0.9mg
Sodium:249mg
Calcium:52mg
Cooking Light, OCTOBER 2009

Ingredients

• Ingredients
• 1 (11-ounce) can refrigerated French bread dough
• 2 tablespoons olive oil, divided
• 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
• 2 tablespoons lightly toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• Cooking spray

Details

Servings 12
Adapted from cookinglight.com

Preparation

Step 1

Bake only one sheet at a time.


Preparation

1. Preheat oven to 425°.

2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 15 x 13-inch rectangle on a lightly floured surface. Brush dough evenly with 1 tablespoon oil.

Combine cheese and the next 4 ingredients (through salt), stirring well; sprinkle half of mixture evenly over dough, pressing gently to adhere. Turn dough over. Brush dough with remaining 1 tablespoon oil; sprinkle with remaining cheese mixture.

Cut the dough lengthwise into 48 thin strips (about 1/4-inch-thick) using a pizza cutter. Place strips on baking sheets coated with cooking spray.

Bake in batches at 425° for 4 minutes or until golden and crisp.