Prosciuttobreadsticks Recipes

PROSCIUTTO-WRAPPED BREADSTICKS

Steps:

• Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6 inches of exposed bread at one end.

PROSCIUTTO BREADSTICKS

Steps:

• Preheat oven to 375°. Cut each slice of prosciutto into 4 thin strips. Unroll dough; separate into breadsticks. Top each with 2 strips prosciutto, pressing gently to adhere. Twist each breadstick; place on ungreased baking sheet, pressing ends down firmly. Brush with beaten egg., Combine fennel and pepper; sprinkle over breadsticks. Bake 10-13 minutes or until golden brown.

CHRISTMAS TREE PESTO BREADSTICKS

Steps:

• Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside.
• Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
• Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
• Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
• Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
• Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
• Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.

ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS

Steps:

• Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!

PROSCIUTTO TRUFFLE BUTTER BREADSTICKS

Steps:

• Mix parsley, chives, salt and white pepper with softened butter and truffle oil, then spread on a flat plate. Dip each breadstick in butter mixture so that 3/4 of the stick is covered to hold prosciutto in place. Roll in Parmesan, then wrap a slice of prosciutto over the buttered 3/4 length of each stick, leaving a dry end of stick for guests to serve themselves.

BREAD CRUST BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the oil over the crusts in a large bowl. Add 1/2 teaspoon salt and a few grinds of pepper and toss gently until the crusts are evenly coated in the oil. Add the Parmesan and thyme and toss gently to combine. Spread the crusts out in an even layer on 2 baking sheets. Sprinkle any unstuck cheese and thyme over the crusts.
• Bake, tossing about halfway, until the crusts are deep golden and crunchy, about 20 minutes. Let cool on the baking sheets. Store at room temperature in an airtight container for up to 2 days.

PROSCIUTTO-WRAPPED BREADSTICKS

Steps:

• 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.

GRISSINI WITH PROSCIUTTO

Steps:

• Spread some butter over 4 inches of 1 end of each breadstick. Spread Parmesan cheese on plate. Roll buttered end of each breadstick in cheese to coat lightly. Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula. Repeat procedure with remaining breadsticks. (Can be prepared 2 hours ahead. Place breadsticks in tall glass, prosciutto ends up. Cover with plastic wrap and chill.) Tuck 2 arugula leaves into prosciutto end of each breadstick and serve.

PROSCIUTTO-WRAPPED GRISSINI

Steps:

• Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.