Cheese, Rosemary Breadsticks

  • 20 mins total
  • 10 mins prep
  • 10 mins cook
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IntroductionSkip To The Recipe

It is always nice to have in our repertoire easy appetizers to be able to make in a minute notice. Those Cheese, Rosemary Breadsticks is just that. A perfect last minute treat. And with Valentine’s Day just around the corner, a great way to celebrate with your special person, family and friends.

Easy to make,  you can make it the night before, store and serve when needed.

We recently had a party at our house and we placed a few glass container next to the Champagne and drinks for peoples to nibble on.

Giangi's Kitchen Signature

 

Nutrition Facts
Cheese, Rosemary Breadsticks
Amount Per Serving
Calories 595 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 24g 120%
Cholesterol 112mg 37%
Sodium 2005mg 84%
Potassium 240mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 51g 102%
Vitamin A 26.9%
Vitamin C 4.5%
Calcium 154.4%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Cheese, Rosemary Breadsticks

  • 20 mins total
  • 10 mins prep
  • 10 mins cook

Ingredients

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

Instructions

  1. 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.

  2. Preheat oven at 350.

  3. Fold lightly in half by slightly pressing on the folded edge. Re-flatten the puff pastry and cut alongside to separate the dough.

  4. 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.

  5. With a brush, brush some of the egg white all over the dough that is facing you.

    Cut lengthwise strips ¾ of inch wide.

  6. 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

  7. Bake for 10 to 15 minutes or until golden brown. Remove and let cool off.

  8. Proceed with the second sheet of puff pastry doing the same as above.

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