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Breadstick Sampler

Breadstick Sampler

Breadstick Sampler


Makes 8 servings


1 package (11 ounces) refrigerated breadstick dough (8 breadsticks)
1 tablespoon grated Parmesan cheese
1/8 teaspoon ground red pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 tablespoon garlic powder, divided


  1. Preheat oven to 350°F. Separate and unroll strips of dough. Twist each breadstick several times and place on greased cookie sheet about 1 inch apart. Press ends firmly onto pans to anchor.
  2. Combine cheese and red pepper in small bowl. Combine basil, oregano and thyme in another small bowl.
  3. Brush all breadsticks with olive oil. Sprinkle 2 breadsticks with 1 teaspoon garlic powder each. Sprinkle 2 breaksticks with 1 teaspoon cheese mixture each. Sprinkle 2 breadsticks with 1/2 teaspoon herb mixture each. For remaining 2 breadsticks, sprinkle each with remaining garlic powder, cheese mixture and herb mixture.
  4. Bake 15 minutes or until golden brown. Transfer to wire rack to cool 5 minutes. Serve warm.

Cook's Notes

You can easily adapt this recipe by sprinkling on your own favorite toppings. Try sesame or poppy seeds, seasoned salt, onion powder or cinnamon and sugar.

Nutritional Information

Serving Size: 1 breadstick
Fiber 1 g
Carbohydrate 19 g
Cholesterol 1 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 38 %
Calories 147
Protein 3 g
Sodium 300 mg

Dietary Exchange

Fat 1-1/2
Starch 1

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