Grissini | Breadsticks

Refrigerate the dough until use. If not using within 4-5 days then freeze.

What you need:
1. Something to bake them on: a pizza stone or a baking sheet.
2. A knife or a Dough Divider or a Pizza Cutter.
3. Grissini rectangle dough.

1. Preheat the oven to 405 with the baking sheet.
2. Take the parchment paper by both sides and move the grissini dough onto a work surface. Using a knife or a dough divider or a pizza cutter, cut carefully along the scored lines to form the grissini (approximately 1/2" each)
3. Once you got your grissini separated, you have a few options for the shape:
  •Bake them the way they are
  •Twist them to look like Red Vines
  •Take both the endings of a grissini, join them and intertwine the two parts
  •For a thicker braided grissini intertwine two of them together
4. {Optional} If you want you can apply a layer of the garlic rosemary paste or cheese that came with the box.
5. When your oven reaches temp, just place your grissini straight onto the baking sheet and cook for 20 minutes or until golden and crispy.
6. Remove and place on a cooling rack or plate.