It is always nice to have easy appetizers in our repertoire to make at a minute’s notice and those cheese and rosemary Breadsticks are just that—a perfect last-minute treat.

Perfect at any time, any gathering, this is an appetizer that is always welcome to our gatherings.

cheese and rosemary breadsticks

These easy cheese-stuffed breadsticks with rosemary are my favorite recipes to prepare when I know friends are coming over.

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The intense aroma of rosemary blends well with the parmesan and mozzarella.

They are easy to assemble, bake to a golden brown, and are deliciously crunchy and rich in flavor. I love to serve alongside our favorite champagne cocktail.

Are you ready to enjoy those beautiful breadsticks?

In this Article

Why you will love this recipe

  • The dough is easily found at all grocery stores and kept in your freezer until ready to use. I always have a couple of packages on my freezer shelf, just in case.
  • It only requires a few ingredients.
  • Perfect anytime, any occasion.
  • They can be made the day before and slightly reheated before enjoying them.

Here are a few tips about the ingredients needed to make your homemade breadsticks

You can find the printable recipe with all the correct ingredient amounts at the bottom of this post. This is just a quick introduction. Please read the full recipe instructions.

Pepperidge Fram Puff Pastry – is my brand of choice, but any frozen or fresh puff pastry will work beautifully.

Fresh rosemary – the natural oil of the fresh rosemary gives it a great flavor.

Parmesan cheese – grated more coarsely, will melt a little, giving the cheese-stuffed breadsticks a great flavor.

Grated mozzarella – is milder and balances the asiago and parmesan cheese when combined.

Asiago cheese – another layer of flavor and richness.

Egg white – to brush over and give it that glistening shine to your breadsticks.

ingredients for cheese and rosemary breadsticks

Equipment you will need

Please follow the link to access the product of your preference.

Rolling pin

Cookie sheet

Parchment paper


Baking brush

A Chef Giangi Pick
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack
$21.99 ($11.00 / Count)

I have four and use them all the time. The BEST!

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02/18/2024 03:10 pm GMT
cheese breadsticks on a plate and in a glass for display

Baking tips and step-by-step instructions on how to prepare your cheese-filled breadsticks

Have all the ingredients at room temperature before starting.

  • Preheat the oven to 350F
  • Roll each piece of the puff pastry on a floured board until it reaches half an inch thick.
  • Fold the puff pastry to determine the half point. Press slightly to intent the middle.
  • Open flat and cut alongside the half-edge.
  • Mix all the cheeses and the chopped rosemary in a mixing bowl.
  • Spread half of the content on the half-puff pastry sheet and gently press down to stay in place. Leave
  • Cover the cheese-rosemary mixture with the second half of your pastry, and gently roll over a couple of times with a rolling pin.
  • With a baking brush, brush some of the egg white all over the top dough sheet facing you.
  • Cut lengthwise into strips 3/4 an inch wide.
  • Separate the strips, twist them, and arrange them on the cookie sheet’s parchment paper. Pinch each end.

Do not worry if some of the dry ingredients escape.

  • Bake until golden, 10 to 15 minutes.
cheese and rosemary breadsticks before entering hte oven

Storage and reheating

Once completely cooled off, they can be easily stored in an airtight glass container and the refrigerator for two days.

Warm up your oven to 300F, place the remaining breadsticks on a cookie sheet with parchment paper, and reheat for 5 minutes. Make sure they do not burn.

cheese and rosemary breadsticks in individula plates and with holiday ornaments next to them

Substitutions and Variations

  • Select a nicely aged cheese such as sharp cheddar instead of asiago.
  • Dry rosemary will be the perfect substitute if you do not have fresh on hand.
  • Italian seasoning can also be used instead of the rosemary.
  • Add a few grinds of pepper to the cheese mixture for a kick.
  • Chopped anchovies to add a bit of saltiness and perfect with my Lychee Martini.
cheese and rosemary breadsticks26

Cheese, Rosemary Breadsticks

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Cheese, Rosemary Breadsticks. Perfect at any time, any gathering, this is an appetizer that is always welcome.


  • 2 sheets Peppergidge Farm Puff Pastry
  • ½ cup parmesan cheese, finely grated
  • ½ cup asiago cheese, grated
  • ½ cup mozzarella cheese
  • 3 tablespoons rosemary, finely chopped
  • 1 egg white


  • Thaw out the Pepperidge Farm Puff Pastry on a large board. Working one sheet at the time, with a rolling pin expand out until ½ the thickness by rolling it on both directions.
  • Preheat oven at 350.
  • Fold lightly in half by slightly pressing on the folded edge. Re-flatten the puff pastry and cut alongside to separate the dough.
  • In a bowl mix together the rosemary and all the cheeses until well mixed.
    Place half of the content on the half sheet. Press gently in.
    Place the other half over it and roll the rolling pin over a couple of times.
  • With a brush, brush some of the egg white all over the dough that is facing you.
    Cut lengthwise strips ¾ of inch wide.
  • Separate the strips, twist them an place them on a cookie sheet with a Silpat or parchment paper. Pinch each ends down on the cookie sheet. Brush more egg white over the strips
  • Bake for 10 to 15 minutes or until golden brown. Remove and let cool off.
  • Proceed with the second sheet of puff pastry doing the same as above.


Calories: 99kcal | Carbohydrates: 1g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 334mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 0.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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