These delicious breadsticks taste like the famous ones from a national restaurant chain that serves soup and breadsticks to go! Serve with Savory Minestrone on a cold winter day.
YIELDS 16 breadsticks
- 3 tablespoons butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- ½ teaspoon dried Italian seasoning
- 1 11-ounce can refrigerated breadstick dough
Preheat oven to 375°F. Line cookie sheets with parchment paper and set aside.
In a microwave-safe dish, place butter and garlic. Cook on 100 percent power for 1 to 2 minutes, until garlic is fragrant. Pour butter mixture onto a shallow plate and let stand for 5 minutes.
Meanwhile, on another shallow plate, combine cheeses and Italian seasoning and mix. Open dough and separate into 8 breadsticks; cut each in half crosswise to make 16 breadsticks.
Dip each breadstick into butter mixture, then roll in cheese mixture to coat. Place on prepared cookie sheets, about 2 inches apart.
Bake breadsticks for 12 to 16 minutes or until they are puffed and light golden brown. Let cool for a few minutes and serve.
Parmesan or Romano?
Parmesan and Romano are often listed as substitutes for each other, but they are different cheeses. Parmesan cheese is made from cow's milk and has a milder flavor and less salty taste than Romano, which is made from sheep's milk (Pecorino Romano) or goat's milk (Caprino Romano).