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| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
24 hors d’oeuvres |
Ingredients
- 2 cups flour
- 1/2 teaspoon kosher salt
- 1/1/2 teaspoons baking powder
- 3 tablespoons solid vegetable shortening
- 2 tablespoons olive oil
- 24 paper-thin slices prosciutto di Parma
Instructions
- Preheat oven to 350 degrees F. In the bowl of a food processor pulse flour, salt and baking powder to combine. Add the shortening and pulse until the mixture resembles coarse meal. With machine running, gradually add between 1/2 and 3/4 cup ice water until the dough comes together, about 1 minute.
- Transfer dough to a lightly floured surface. Form into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out the dough into an 8 by 10-inch sheet, 1/4-inch thick. Cut dough lengthwise into 1/4-inchwide strips.
- Using your hands, gently roll each strip back and forth into 16-inch long sticks. For the twisted version, grab each end of the dough strip with your fingers and carefully stretch and twist the strip in opposite directions. Arrange sticks on 2 baking sheets, side by side but not touching. Lightly brush with olive oil. Press ends onto the baking sheet to keep the sticks straight while they bake.
- Bake until firm and cooked through, 14 to 18 minutes. Transfer to a wire rack to cool. Wrap a slice of prosciutto around each breadstick. Arrange on a platter and serve.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
91 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
5 g |
| Cholesterol |
11 mg |
| Sodium |
412 mg |
