Country Breadsticks / Grissini Rustici
Makes 28 Breadsticks
When is a breadstick more than a breadstick? When it’s a knotty, puffy, shiny, irregular-looking stick flavored with bits of prosciutto, sharp provolone cheese, and zucchini. These are great as an antipasto or a snack, or pack a handful for lunch instead of a sandwich! For a party, stand them up in a country crock. Or tie a bunch with a pretty ribbon and give as a gift from your kitchen.
- 6 ounces aged provolone cheese, minced
- ¼ pound prosciutto, minced
- 1 small zucchini, minced
- Fine sea salt to taste
- 1 recipe Straight Dough
- 2 teaspoons Filippo Berio Extra-Virgin Olive Oil
- 1 egg, slightly beaten
- Preheat the oven to 375ºF. Lightly grease four baking sheets with olive oil spray and set aside.
- In a bowl, mix the cheese, prosciutto, zucchini, and salt together. Set aside.
- Punch down the risen dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky.
- Divide the dough in half. Work with one half at a time, keeping the remaining dough covered with a towel or bowl.
- On the lightly floured surface, roll one piece of dough out into a rough circle about 14 inches in diameter. Brush the dough with 1 teaspoon of the olive oil. Spread half the filling ingredients evenly over the dough.
- Starting from the edge nearest you, roll the dough up like a jelly roll, tucking in the ends as you roll to keep the filling from falling out. Pinch the seam closed.
- Stretch the dough into a 14-inch log. Cut the log into 14 pieces with a bench scraper or knife.
- On the floured surface, roll each piece under the palms of your hands into a 10-inch-long stick. Don't worry if some of the filling falls out - just press it back into the dough. Place the sticks on the prepared baking sheets, spacing them evenly. Brush the tops of the sticks with some of the beaten egg.
- Bake for 20 to 25 minutes, until the breadsticks are golden brown and shiny. Remove the breadsticks to a cooling rack. Meanwhile, repeat the shaping process with the remaining dough, oil, and filling. When the first breadsticks are done, bake the second batch.
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