- 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)
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.
- Preheat the Oven to 350 degrees F. Line 2 large, heavy baking sheets with parchment paper. Tear the breadstick dough along the perforations into rectangles. Using a large, sharp knife, cut each dough rectangle lengthwise in half, forming 2 thin strips from each rectangle.
- Working with one dough strip at a time, coat the dough strips with the Parmesan cheese. Roll each dough strip between your palms and the work surface into a 14-inchlong strip, then transfer the dough strips to the prepared baking sheets.
- Bake until the bread sticks are golden brown and crisp, about 20 minutes. Cool the bread sticks completely on the baking sheet. (The bread sticks can be prepared up to this point 8 hours ahead. Store airtight at room temperature.)
- Wrap one slice of prosciutto around each cooled bread stick, arrange the prosciutto-wrapped bread sticks on a platter, and serve.