These crispy Italian breadsticks are perfect for serving with soup. Or use this recipe to make Parmesan cheese twists to serve as an appetizer!
When I shared my recipe for Slow Cooker Chicken Pot Pie SoupI promised that I would share the recipe for the Crispy Italian Breadsticks too.
When I made the soup, I knew that it wasn’t going to have a crust like traditional chicken pot pie, but I wanted to serve some sort of bread with it. I thought about making pie crust crackers or biscuits before settling on breadsticksmade from puff pastry.
I love how easy it is to use puff pastry and how versatile it is. I like to keep a box or two in the freezer so it’s always available.
Crispy Italian Breadsticks Recipe Notes
– To store the extra sheet of puff pastry when making only one batch, tightly wrap the remaining, frozen sheet with plastic and return to the freezer.
– Need more breadsticks? Double the recipe and use two sheets of puff pastry.
– Want more varieties? Top the dough with your favorite shredded cheese and spice combos like Cheddar and Rosemary, Dill and Sea Salt, Chili and Garlic, or Ranch seasoning.
– Or try a sweet version of these breadsticks! Thaw the puff pastry and cut into strips like below. Brush with melted butter and sprinkle the strips with brown sugar and cinnamon. Twist and bake as instructed below.
More Ways To Use Puff Pastry
– Start the day with puff pastry for breakfast or brunch in a Bacon and Egg Quiche. The puff pastry makes a delicious crust and you can easily customize it by adding any of your favorite mix-ins from sausage to chopped veggies.
– Puff pastry is perfect for making appetizers like Veggie Pizza Puffs, Apple Pecan Brie Bites, and Spicy Taco Squares.
– For dinner, try making Chicken Alfredo Pot Pie or Thanksgiving Pizza.
Remove the frozen puff pastry sheet from the package and take off the paper wrapping.Thaw the sheet of puff pastry on a piece of parchment paper, at room temperature, until it unfolds easily but is still cold.Do not leave it out at room temperature for longer than 40 minutes.
Unfold the dough and lay it on a non-stick cutting mat or lightly floured surface.Use a pizza cutter or knife to cut it into thin strips.
Brush the puff pastry breadsticks with melted butter.Sprinkle them with grated Parmesan cheese, garlic salt, and Italian seasoning.
Twist the breadsticks before placing them on a baking sheet covered with a silicone mat or parchment paper.
Bake the crispy Italian breadsticks at 400°F for 10-12 minutes, until golden brown and crispy.
Breadsticks, also known as grissini ( sg. : grissino; Piedmontese: ghërsin, Piedmontese: [gəɾˈsiŋ]), are generally pencil-sized sticks of crisp, dry baked bread that originated in the Piedmont region of Italy. There is also a soft-baked breadstick version popular in North America.
1 serving of grissini breadsticks (Granforno) contains 110 Calories. The macronutrient breakdown is 86% carbs, 11% fat, and 3% protein. This has a relatively high calorie density, with 367 Calories per 100g.
Bread sticks (grissini) are often eaten instead of bread, i.e. to accompany dishes of meat, fish, cheese and vegetables - NOT pasta or pizza - and it is easy to find them together with bread on a restaurant table.
It is very important to store the breadsticks properly so they don't get soggy. So, what can you do? Close them inside a clean and dry food storage container, away from moisture and sunlight.
I work at Olive Garden – everyone always wants to know the secret of the breadsticks, here's why they taste so good. AN Olive Garden worker claims the chain's “glorious” breadsticks taste so good because they're covered in liquid margarine and topped with garlic salt.
The noble origins of grissini – Italian for breadsticks – are linked to the Piedmont region of Italy and to the House of Savoy. This is just one of the many stories shared with guests on Meet Piemonte's food tours in Turin or Alba.
The proper term is “heel,” according to the Cambridge Dictionary. Some may call it just “the end piece” or “the butt” when going with true informality. Some Redditors even refer to them as the “crusts,” a double whammy for both the outside of each slice and the end of the loaf itself.
Recognized and enjoyed all over the world, they are one of the most popular Italian gastronomic products abroad. It's said that breadsticks were invented in Turin in the first half of the 1600s: in fact, they take their name from "gherssa", a typical Piedmontese bread with a shape similar to a French baguette.
Storage: Properly stored in a plastic storage bag or wrapped in foil, these breadsticks will last for about 4 to 5 days at normal room temperature. Freezing: Once they've cooled to room temperature, place the breadsticks on a parchment paper lined baking sheet and cover with plastic wrap.
Commercially made varieties, however, are rarely healthy -- little more than insipid junk food, just crispy and salty enough to keep you reaching for more. Fortunately, breadsticks are easy and fun to make on your own.
Just make sure they're not exposed to direct sunlight or other sources of heat. Refrigeration: Storing breadsticks longer? Prevent mold from forming by wrapping breadsticks in an airtight container or plastic bag and store them in the fridge for up to 10 days or in the freezer for up to 2 months.
Italian Grissini - Long, thin and crispy homemade Italian breadsticks perfect served with drinks, cured meats and cheese for an Italian aperitivo or for dunking in dips or soup, so delicious and easy to make at home!
Breadstick is one type of yeast-leavened dry bread characterized by a crispy and crunchy texture resembling that of pretzels, crisp flatbreads and crackers. Breadsticks are made from a somewhat lean formulation which in most cases does not contain any added sugar or honey.
Active Dry Yeast: This is different from instant yeast. Granulated sugar: Feeds the yeast. Extra Virgin Olive oil: Classic flavor for breadsticks. Salt: Needed for flavor and balance.
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