Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Black Pepper and Parmesan Breadsticks
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- #101430
Homemade twisty breadsticks turn the simplest soup and salad lunch into an elegant, company-worthy affair. Crunchy on the outside and soft on the inside, these sticks are equally suited to being dipped into a bowl of tomato basil or eaten by themselves.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon coarse ground black pepper
2 tablespoons butter
olive oil
1/3 cup grated Parmesan cheese
directions
Preheat oven to 375 degrees F.
In a medium bowl whisk together flour, baking powder, salt and pepper. Using fingers or a pastry cutter, cut cold butter into the flour mixture. Using a fork, or in the bowl of a standing mixer using the paddle attachment, mix the flour with a steady stream of ice water, up to a half a cup, just until dough comes together.
Working on a floured cutting board, work dough until smooth. Roll dough out to a 1/4-inch thickness. Cut long strips of dough 1/4-inch wide. Twist each strand of dough to form a twisted breadstick and place on a baking sheet. Repeat with all the dough strips. Brush strips with olive oil. Place in oven for 15-20 minutes until lightly browned and sticks are crispy.
Bunch breadsticks together side by side. Sprinkle with cheese while still warm so the cheese melts onto the breadsticks. Let cool and serve.
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nutrition data
Nutritional data has not been calculated yet.
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