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Low Fat Parmesan Breadsticks Recipe
Ingredients
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup freshly grated parmesan cheese, plus 2 tablespoons
1 package quick-rising yeast
1 1/4 teaspoons salt
1/2 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
3/4 cup water
1 teaspoon olive oil
1 large egg white, beaten with
1 tablespoon water
Method
In a food processor, pulse flour, cornmeal, 1/2 cup Parmesan, yeast, salt, sugar and pepper.
Set aside.
Heat water and oil in a saucepan until hot to the touch (120°F).
With processor running, slowly add hot liquid.
Process until dough forms a ball.
Add 1 to 2 tablespoons warm water if needed.
Process for 1 minute more.
Turn dough out onto a floured surface.
Cover with plastic wrap and let rest for 10 to 15 minutes.
Preheat oven to 425°F.
Lightly oil a baking sheet or coat it with nonstick spray.
Sprinkle with cornmeal.
Roll dough into a 7-by-l0-inch rectangle.
Cut into twelve 7-inch strips.
Gently twist each strip and place 1 inch apart on prepared baking sheet.
Brush with egg white mixture and sprinkle with remaining 2 tablespoons Parmesan.
Bake for 10 to 12 minutes, or until golden brown.
Transfer to a wire rack to cool.
:MAKES 1 DOZEN BREADSTICKS.
Calories per breadstick; 4 grams protein; 2 grams fatt grams saturated fat; 17 grams carbohydrate; 320 mg sodium; 4 mg cholesterol; 1 gram fiber
