Recipe By Chef John
Published Sep 23rd
Prep 25m Cook 20m Additional 15m Ready In 60m
Servings 9 breadsticks Calories 183.6

These super-simple breadsticks are easy, cheesy, and there’s no dough to make because we’re going to use frozen puff pastry for this. They’re very cool for entertaining.

Recipe Ingredients

  • ½ (17.5 ounce) package frozen puff pastry
  • 2 teaspoons olive oil (preferably drained from a tin of anchovies)
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • ¼ cup shredded sharp white Cheddar cheese
  • 5 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
  3. 3 Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
  4. 4 Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
  5. 5 Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
  6. 6 Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
  7. 7 Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

Nutrition Facts

  • Calories 183.6
  • Carbohydrate 12.4 g
  • Cholesterol 5.3 mg
  • Fat 13.2 g
  • Fiber 0.4 g
  • Protein 3.8 g
  • Saturated Fat 3.9 g
  • Sodium 134.4 mg
  • Sugar 0.2 g

Chef's Notes

You can put all kinds of dried herbs and spices, curry powders, smoked paprika, and things like that. I am showing my basic formula and then you will adapt; The wider the strips, the more bread-like the cheese sticks will be. The tighter you twist them, the more dense and crisp they will be. A loose twist will result in a softer, breadier stick.


  1. Super easy but be careful as they disappear very fast. My first batch was gone before I could even start on the second.
  2. I used sprite. Very good, fast and easy
  3. not a fan nor was anyone else at dinner.
  4. so easy. and i use egg yolk to give a good colour at the surface. and only use cheddar cheese because i only have cheddar at home.
  5. So easy And really great with parma ham
  6. I made this today, the results were great. However, my sticks were very different. I measured out 1/4 cup of grated cheese which is 2 oz. I had WAY more cheese than the video showed, and there was no way I could have rolled them that way. I had to roll them with the cheese - Read more ...
  7. Very very good!!!! Never had better!
  8. easy party pleaser
  9. Holy COW!!!! These were fantastic. I appreciated the video to help me learn how to twist these. You're right, Chef John, they don't suck. :)