Who doesn’t love a breadstick? And a breadstick wrapped up with yummy stuff is even better. My recipe for homemade grissini (skinny little breadsticks) is really good, but as I always say, pick your battles. If you don’t feel like making them, go ahead and buy some packaged ones—I promise this will still be a crowd pleaser!

　　

Ingredients

serves: 6 to 8

　　1 cup all-purpose flour, plus more as needed

　　1 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1 teaspoon sugar

　　1 1/2 teaspoons kosher salt

　　1/4 teaspoon cayenne pepper

　　2 tablespoons finely chopped fresh rosemary

　　1/2 cup whole milk

　　1 teaspoon lemon juice

　　1 tablespoon extra virgin olive oil

　　1/2 pound prosciutto, thinly sliced

　　1/2 pound baby arugula

　　

Step 1

Preheat the oven to 350°F. and line a baking sheet with parchment paper.

　　

Step 2

Put the flour, baking powder, baking soda, sugar, salt, cayenne, and rosemary in a large bowl and whisk to combine. Make a well in the center of the dry ingredients and add the milk, lemon juice, and olive oil; using a fork, gently stir the wet ingredients into the dry until a dough forms.

　　

Step 3

Put the dough on a well-floured work surface, shape it into a ball, and, using the heels of your hands, knead it for about a minute. If the dough sticks, sprinkle it with a bit of flour.

　　

Step 4

Roll the dough in a log and cut it into about twenty-four 1-inch pieces. Using both hands, roll each piece of dough into a 7-inch rope; don’t worry if they’re not all exactly the same. Put them on the parchment-lined baking sheet.

　　

Step 5

Bake the breadsticks until golden and crispy, 20 to 25 minutes. Remove them from the oven and let the little lovelies cool.

　　

Step 6

Cut the prosciutto slices in half widthwise and lay a few arugula leaves in a bunch on one end of each slice. Put the end of a breadstick on the arugula and roll up the arugula and prosciutto, pressing lightly to secure—the finished product should look like a wacky little broom! Repeat with all the breadsticks.

　　

note

Step 7

When rolling out the grissini, don’t worry if the ropes aren’t perfectly shaped; you want them a bit knobby in places—it’s more rustic!

　　Cook Like a Rock Star