Ingredients
- 1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
- 1/3 cup grated Parmesan
- 24 paper-thin slices prosciutto
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.
Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.
Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter.
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By jillmt
Santa Rosa, CA
on August 23, 2010
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These were really good. I ADORE prosciutto and these were so simple and delicious! You should eat them right away though because they dont stay good for too long. Make them!
By tjvolkert_8998210
North Providenc...
on December 20, 2009
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I love most of Giada's recipes but this was not a good one. I was tentative about using refrigerator dough but did to save time. They did not get cripsy even when very brown on outside. They became very tough after sitting just 30min. Still had over half the tray left over after the party. Very disappointing.
By dethomas6_12418841
Pearl River, 72
on December 08, 2009
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I made this recipe as an appetiser for a party of 20 people. I picked it because it was simple to make. However, I did have a hard time wrapping the proscuitto around the breadsticks. I personally did not think that they were that great and since I had about half of them left over I guess the crowd did not like them that much either. Also, 24 thin slices of proscuitto in my deli costs about $17, that combined with the cost of the other ingredients makes this a pricy appetizer - for me anyway.
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