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Prep 15min
Total60min
Servings12
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Ingredients
Olive oil
Cornmeal, if desired
12
frozen whole wheat or white bread dough rolls (from 48-ounce package), thawed
2
tablespoons olive or canola oil
3
or 4 long fresh rosemary sprigs
1
tablespoon grated Parmesan cheese
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Steps
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.
3
Heat oven to 350°. Bake 12 to 15 minutes or until light golden brown. Serve warm.
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Nutrition Facts
Serving Size:1 Breadstick
Calories
120
Total Fat
5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
200mg
Total Carbohydrate
17g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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