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Parmesan Grissini

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  • Prep 30 min
  • Total 4 hr 0 min
  • Servings 9
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Recreate those crispy Italian breadsticks you enjoy when dining out with this easy-to-follow homemade recipe.
By Angie McGowan
Updated Jul 31, 2012
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  • 1 package regular active dry yeast
  • 1 cup warm water (105°F to 115°F)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 cups Gold Medal™ all-purpose flour
  • Cooking spray
  • 1/4 cup grated Parmesan cheese
Make With
Gold Medal Flour


  • 1
    In large bowl, dissolve yeast in warm water. Add oil, salt and 2 1/2 cups of the flour; mix until soft dough forms. Place dough on lightly floured work surface; knead in enough remaining 1/2 cup flour until dough is no longer sticky.
  • 2
    Grease large bowl with oil or shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 2 hours or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • 3
    Spray cookie sheets with cooking spray. Place dough on lightly floured work surface; lightly sprinkle top of dough with flour. Roll into 18x12-inch rectangle. Cut crosswise into 1/3-inch-wide strips. Place strips on cookie sheets. Cover loosely; let rise in warm place 30 minutes or until puffed.
  • 4
    Heat oven to 400°F. Spray tops of breadsticks with cooking spray; sprinkle with cheese.
  • 5
    Bake 15 to 20 minutes, turning once, until golden brown. Remove from cookie sheets to cooling racks; cool before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe can easily be doubled; divide the dough in half and roll each portion into a rectangle.


Nutrition Facts are not available for this recipe
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