Name: Onion and Rosemary Breadsticks
Total time: 50 min
Ingredients: 1 pound (454 grams) store-bought pizza dough , room temperature; 1 tablespoon minced fresh rosemary; 1 tablespoon dried minced onion; 1 teaspoon granulated garlic; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 3 tablespoons unsalted butter , melted

Why This Recipe Works

Using store-bought pizza dough for breadsticks saves time without sacrificing the warm, pleasantly chewy texture one expects from a good breadstick; it also saves on the decision-making. For easy shaping and consistent results, we let the pizza dough come to room temperature. This gave the yeast time to activate fully, so the breadsticks rose better in the oven. Baking the butter-coated dough on parchment paper kept the butter from burning and simplified the cleanup. For flavor, we sprinkled the dough with fresh rosemary, dried minced onion, granulated garlic, salt, and pepper before baking.

Before You Begin

If possible, buy bagged pizza dough that is still partially frozen; the yeast is more likely to be active, which will give the breadsticks a better rise during baking. It's important to let the dough come to room temperature before beginning the recipe. Do not use Pillsbury Pizza Crust here. Wait to make the rosemary mixture until just before you're ready to sprinkle it; otherwise, the moisture from the fresh rosemary can cause it to clump.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.

Divide dough into 2 equal pieces. Roll and stretch 1 piece of dough into 9 by 5-inch rectangle on lightly floured counter. Transfer dough to half of prepared sheet, with short ends parallel to long sides of sheet. Repeat with remaining dough piece and place on other half of sheet.

Combine rosemary, onion, granulated garlic, salt, and pepper in bowl. Using pastry brush, brush doughs with half of melted butter. Sprinkle doughs with half of rosemary mixture. Flip doughs, brush with remaining melted butter, and sprinkle with remaining rosemary mixture.

Using bench scraper or chef's knife, cut through doughs crosswise at 1-inch intervals to create nine 5-inch breadsticks on each piece of dough, but do not separate breadsticks. Bake until golden brown, 9 to 12 minutes. Let cool for 5 minutes. Pull breadsticks apart at seams. Serve.