These super-simple breadsticks are easy, cheesy, and there's no dough to make because we're going to use frozen puff pastry for this. They're very cool for entertaining.

Chef John
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

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  • Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.

  • Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.

  • Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.

  • Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.

  • Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.

  • Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

Cook's Notes:

You can put all kinds of dried herbs and spices, curry powders, smoked paprika, and things like that. I am showing my basic formula and then you will adapt.

The wider the strips, the more bread-like the cheese sticks will be. The tighter you twist them, the more dense and crisp they will be. A loose twist will result in a softer, breadier stick.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

184 calories; 13.2 g total fat; 5 mg cholesterol; 134 mg sodium. 12.4 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2013
Holy COW!!!! These were fantastic. I appreciated the video to help me learn how to twist these. You're right Chef John they don't suck.:) Read More
(20)

Most helpful critical review

Rating: 1 stars
02/09/2015
not a fan nor was anyone else at dinner. Read More
(4)
42 Ratings
  • 5 star values: 29
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/17/2013
Holy COW!!!! These were fantastic. I appreciated the video to help me learn how to twist these. You're right Chef John they don't suck.:) Read More
(20)
Rating: 5 stars
11/17/2013
Holy COW!!!! These were fantastic. I appreciated the video to help me learn how to twist these. You're right Chef John they don't suck.:) Read More
(20)
Rating: 5 stars
08/15/2014
So easy And really great with parma ham Read More
(9)
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Rating: 4 stars
08/14/2014
I made this today the results were great. However my sticks were very different. I measured out 1/4 cup of grated cheese which is 2 oz. I had WAY more cheese than the video showed and there was no way I could have rolled them that way. I had to roll them with the cheese INSIDE instead of outside which was challenging. However they turned out just great!! The insides are very cheesy and the outsides have some nice crunchy cheese all up and down them. Read More
(6)
Rating: 1 stars
02/09/2015
not a fan nor was anyone else at dinner. Read More
(4)
Rating: 5 stars
12/28/2013
easy party pleaser Read More
(3)
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Rating: 5 stars
12/03/2014
so easy. and i use egg yolk to give a good colour at the surface. and only use cheddar cheese because i only have cheddar at home. Read More
(3)
Rating: 5 stars
04/27/2014
Very very good!!!! Never had better! Read More
(2)
Rating: 5 stars
09/01/2016
Super easy but be careful as they disappear very fast. My first batch was gone before I could even start on the second. Read More
(2)
Rating: 5 stars
12/13/2015
I used sprite. Very good fast and easy Read More
(1)