Circle B Kitchen
1 recipe of your favorite pizza dough (or storebought)
grated parmesan or pecorino romano cheese
herbs d’ provence or Italian seasonings
Kosher salt
Preheat the oven to 425 degrees.
Knead some herbs d’ provence into the pizza dough (add more or less depending on how much dough you have and how herb-y you would like your breadsticks.
Cut the pizza dough into balls about 3 or 4 inches in diameter. Sprinkle your counter top with 2 or 3 tablespoons of the grated cheese and roll the dough out over the cheese into a rectangle about ¼ inch thick. Sprinkle the top of the dough with a little more grated cheese and some kosher salt. Run your rolling pin over the dough to work the salt and cheese into the top of the dough.
Use a knife or pizza cutter to cut the dough into strips about 1/3 of an inch wide. You can cut these from the long or short side depending on how long you would like your breadsticks. Place each strip on an ungreased baking sheet and repeat with the rest of the dough.
Let the breadsticks sit for about 15 minutes so they can rise a little before you bake them.
Bake in the preheated oven for 7 to 10 minutes or until golden and puffed. Remove to a rack to cool. Best if eaten warm, these can be re-heated in a low oven if necessary.
Store in a zip loc bag at room temperature or freeze the leftovers.