Grissini breadsticks are pencil thin breadsticks often served as a appetizer or with wine tasting. I simplified by using a sheet of refrigerated pizza dough and served with a spaghetti dinner.
Add poppyseed, rosemary, or thyme for additional flavoring.
Ingredients
- 1 can refrigerated pizza dough
- 2 tablespoons olive oil
- 1/3 cup Romano cheese, finely grated
- 1/2 teaspoon freshly ground black pepper
- 1/3 teaspoon kosher salt
- Cooking spray
Instructions
- Preheat oven to 425 degrees.
- Unroll dough onto a rectangle lightly floured surface.
- Roll dough into rectangle.
- Brush dough evenly with around a tablespoon of olive olive.
- Combine cheese, pepper, and salt.
- Sprinkle half of the mixture on the top of dressing, pressing gently into the dough so it will stick. Turn dough over and repeat.
- Cut the dough into about 48 thin strips with a pizza cutter. I lost patience and only had about 20 strips.
- Place strips on greased baking pan.
- Bake for around 4 minutes at 425 or until crisp.
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