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. 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 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.