Ingredients
Cornmeal, if desired
12
balls frozen white dinner roll dough (from 3-lb package), thawed
2
tablespoons olive or vegetable oil
3
or 4 long fresh rosemary sprigs
1
tablespoon grated Parmesan cheese
Preparation
Brush 2 cookie sheets with olive oil; sprinkle with cornmeal. Roll each ball of dough into 9-inch rope. Place ropes about 1/2 inch apart on cookie sheets.
Brush 2 tablespoons oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick. Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double in size.
Heat oven to 350°F. Bake 12 to 15 minutes or until light golden brown.
