Pine Tree Parmesan Breadsticks

 

Cornmeal, if desired

12

balls frozen white dinner roll dough (from 3-lb package), thawed

2

tablespoons olive or vegetable oil

3

or 4 long fresh rosemary sprigs

1

tablespoon grated Parmesan cheese

• 1 Brush 2 cookie sheets with olive oil; sprinkle with cornmeal. Roll each ball of dough into 9-inch rope. Place ropes about 1/2 inch apart on cookie sheets.
• 2 Brush 2 tablespoons oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick. Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double in size.
• 3 Heat oven to 350°F. Bake 12 to 15 minutes or until light golden brown.