Monday, December 26, 2011


I use only a few store-bought products. But this one, when wrapped in prosciutto or rolled in cheese, makes for a great-tasting and super-easy
antipasto. And when you are making a large meal from scratch, a few shortcuts are always welcome. Your guests will thank you when the entrée
is on time because you didn’t have a meltdown trying to bake your own bread.


1 (11-ounce) container refrigerated bread-stick dough (such as Pillsbury)
¼ cup grated Parmesan cheese
24 paper-thin slices of prosciutto (about 1 pound)
Preheat the Oven to 350 degrees F. Li ne 2 large, heavy baki ng sheets wi th parchment paper. Tear the bread-sti ck dough along the perforati ons
i nto rectangles. Usi ng a large, sharp kni fe, cut each dough rectangle lengthwi se i n half, formi ng 2 thi n stri ps from each rectangle. Worki ng wi th one
dough stri p at a ti me, coat the dough stri ps wi th the Parmesan cheese. Roll each dough stri p between your palms and the work surface i nto a 14i
nch-long stri p, then transfer the dough stri ps to the prepared baki ng sheets.
Bake unti l the bread sti cks are golden brown and cri sp, about 20 mi nutes. Cool the bread sti cks completely on the baki ng sheet. (The bread sticks can be prepared up to this point 8 hours ahead. Store ai rti ght at room temperature.)
Wrap one sli ce of prosci utto around each cooled bread sti ck, arrange the prosci utto-wrapped bread sti cks on a platter, and serve.

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