The recipe was modified from one called “Cheesy Breadsticks” in Artisan Pizza and Flatbread in Five Minutes a Day”.  Their recipe makes eight 8-inch breadsticks, which are baked in the oven at 375 degrees.  We adapted the recipe to make five 5-inch breadsticks, which Eric “baked” on the grill at 375 degrees!


Ingredients we used:


  1. - 4 ounces Master Recipe Pizza Dough

  2. - 1 Tablespoon olive oil

  3. - 1 Tablespoon Pecorino Romano cheese, finely grated (or hard grating cheese)

  4. - 1 Tablespoon Brady Street Cheese Sprinkle (www.penzeys.com)


Directions:


Prepare and measure all toppings in advance.  Preheat the grill to 375 degrees.  Have the grill set up for indirect heat.


Measure out a 4 ounce piece of dough, dust it with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sizes, rotating the ball a quarter-turn as you go. 


Place the ball on a floured work surface - we used a large cutting board.  Then flatten the dough with your hands and a rolling pin to produce about a 1/4 inch rectangle.  Dust with flour to keep the dough from adhering to the surface. 


Using a bristled pastry brush, paint one side of the dough with half of the olive oil and the sprinkle half of both cheeses over the top.  Press the cheese into the dough so that it sticks to the oil.  Flip the dough over and repeat with the remaining oil and cheese.


Using a pizza cutter (we used a pastry wheel cutter), cut the dough into 5 equal strips.  Pick up each strip and twist it, and then fold it in half and twist it again a couple times.  Lay each strip on a foil-lined baking sheet or large grilling basket.  If any of the cheese falls off while twisting, sprinkle it over the sticks.  Loosely cover the breadsticks with plastic wrap and let sit for 15 minutes.  Note that we prepared our breadsticks hours in advance and placed them back into the fridge covered with plastic wrap until it was time to grill.


With the grill preheated, place the breadsticks (still on the foil) over indirect heat.  Close the lid of the grill.  Eric checked them at 15 minutes.  The original recipe states 20 - 25 minutes.  Then simply allow the breadsticks to cool and we dipped ours into marinara sauce!


A fun way to keep the house cool and enjoy the outdoors this Memorial Day Weekend!  And an inexpensive delicious treat to enjoy as a reward!!


P.S. - Click HERE for the Pizza, Breadstick & Sandwich Recipe Index