Grilled Garlic and Rosemary Breadsticks

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Grilled Garlic and  Rosemary Breadsticks
Grilled Garlic and Rosemary Breadsticks
1 (14-oz.) ball Il Fornaio Pizza Dough (in our Deli)
3 tbsp. extra virgin olive oil
1/2 fresh rosemary very finely chopped
1 tsp. Urban Accents Isle of Capri Seasoned Sea Salt
2 cloves garlic minced
3 tbsp. Parmesan cheese grated
8 sturdy rosemary stalks

So fun and different, these will be the star of your summer get-together. While great as a side, these also make a great appetizer, served straight off the grill.

Prep: 20 minutes Cook: 10 minutes Serves: 8

1. Divide dough into 8 equal pieces and roll into 1/2-inch thick strips on a lightly floured board; transfer to a
large baking sheet.
2. Stir together oil, rosemary, sea salt and garlic in a small bowl. Brush on all sides of dough strips, then roll in Parmesan cheese.
3. Wind dough around rosemary stalks, leaving about 1-inch of rosemary exposed at the top. Cover rosemary tops with small pieces of foil. (May be grilled immediately or left at room temperature for up to 30 minutes.)
4. Grill over medium heat for about 2 minutes on each side or until nicely grill marked on both sides. Move to a cooler section of the grill and cook for 5 minutes more, brushing with any oil left on baking sheet.

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