Skip to Content

Black Pepper ‘n Parmesan Grissini

  • Save Recipe
  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 32
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
"Grissini" is Italian for "breadsticks," and they are a thin, crisp breadstick. This recipe has them topped with olive oil, Parmesan cheese and ground black pepper.
Updated Sep 20, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 3/4 cup warm water (105°F to 115°F)
  • 1 teaspoon regular active dry yeast
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • 1/2 cup whole wheat flour
  • 1 1/4 to 1 3/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper


  • 2 to 3 teaspoons extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon coarsely ground black pepper
Make With
Gold Medal Flour


  • 1
    In large bowl, combine water, yeast and sugar; stir until yeast is dissolved. Add 2 tablespoons olive oil. Stir in whole wheat flour and 1/2 cup of the all-purpose flour with whisk until mixture is smooth. Cover and let stand in warm place 35 to 45 minutes or until mixture is light and bubbly.
  • 2
    Stir in 1/3 cup Parmesan cheese, salt and 1/2 teaspoon pepper. Add 3/4 cup of the all-purpose flour, gradually adding additional all-purpose flour as necessary to make dough easy to handle.
  • 3
    Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough is doubled in size. Dough is ready if indentation remains when touched.
  • 4
    Position one oven rack in lower third of oven and second oven rack in upper third of oven. Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper.
  • 5
    Gently push fist into dough to deflate. On lightly oiled surface, pat out dough to 8-inch square. Using pizza cutter or sharp knife, cut square in half. Cut each half crosswise into 16 strips. Roll each strip to 10 to 12-inch length; place on cookie sheet. Brush with 2 to 3 teaspoons olive oil; sprinkle with 1/4 cup Parmesan cheese and 1 teaspoon pepper.
  • 6
    Bake 12 to 15 minutes or until golden brown and crisp, moving cookie sheets to other rack position halfway through baking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    This dough utilizes the sponge method where the yeast, water and some of the flour is combined into a batter-like mixture and allowed to rise before the remaining ingredients are added. This step kick-starts the rising process and gives the bread added flavor and texture.
  • tip 2
    After kneading, the bread can rise overnight (covered) in the refrigerator, if desired. When ready to bake, bring to room temperature, deflate dough and continue with recipe as written.


Nutrition Facts

Serving Size: 1 Grissini
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved