Cheese and Rosemany Breadsticks

By cserumga

Ingredients

• 1/3 cup grated Gruyere cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp chopped fresh rosemary
• 1 (11-ounce) container refrigerated breadstick dough
• 1 Tbsp olive oil
• 1 tsp sea salt

Details

Servings 2

Preparation

Step 1

Preheat the oven to 350F. Line two large, heavy baking sheets with parchment paper.

Chop the Gruyere cheese, Parmesan cheese, and rosemary together to mince and blend. Set the cheese mixture aside.

Separate the dough rectangles. Using a large, sharp knife, cut each dough rectangle in half lengthwise to form two thin strips from each rectangle. Lightly brush the oil over the dough strips. Working with one dough strip at a time, coat each strip with the cheese mixture, then roll each dough strip between your palms and work the surface into an 8-inch long strip. Transfer the dough strips to the prepared baking sheets and sprinkle with the salt. (The breadsticks can be prepared up to this point four hours ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic before baking.)

Bake until the breadsticks are golden brown, about 15 minutes. Serve.