Salted Rosemary Nuggets

1 pkg refrigerated breadstick dough
1 egg
1 Tbs chopped fresh rosemary
1 Tbs kosher salt

Preheat oven to 375°


Unroll dough on cutting board. Cut each breadstick into quarters to make bite-sized nuggets. Place nuggets on ungreased baking sheet.

In a small bowl, beat egg with 1 Tbs water. Brush each nugget with egg mixture. Sprinkle each nugget with kosher salt and rosemary.

10 - 20 minutes or until golden brown

You can also make "knots" instead of nuggets. Seperate dough along perforated lines. Tie each breadstick into a knot, place on baking sheet.

For our next batch we are going to add Parmesan cheese to the salt and rosemary seasoning.

From Full Moon Natives recipe files