This seemed to go over well at a pot-luck on Saturday. With prep, rising, and cook time, it was a mite over an hour total, of which twenty minutes was kneading dough and shredding cheese.

The recipe was [this one](http://www.angelfire.com/country/fauziaspakistan/cheesybreadsticks.html). The picture above is actually from the *next day* attempt, since I needed to use up the rest of the Parmesan cheese I bought. In the original outing, I had spread the dough over about 50% less surface area, so each individual stick was thicker bread and had a lot more cheese on it—much better, I think, on the whole.

In deviation from the linked recipe, I didn’t have **garlic salt**, but experience has taught me caution on the garlic front. I used about a half-teaspoon of garlic powder and then liberally shook table salt on top of it. I suspect that coarse-grained “pretzel salt” might be really nice on this, but I didn’t have an opportunity to acquire any.

I also gave the yeast a head-start, with the warm water and sugar, but that’s more a force of habit thing, I think.

Finally, remember to buy [real Parmesan](http://en.wikipedia.org/wiki/Parmesan_cheese) for something like this. The modest financial outlay is worth the flavour. The dried out pre-grated stuff you put on spaghetti doesn’t really compare.

All in all, a fun thing to make that’s quick and pretty delicious, especially straight from the oven.

Mike

← Earlier Later → Posted at 9:38 pm to Food.