You make the dough for these fat, soft breadsticks up to a day ahead, and then shape them on baking day.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
So good! I have made these using Kalamata olive tampenade instead of the cheese. If you are in a hurry pizza dough works too.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.