WEEKDAYS 1e|12c|p

Clinton Kelly's Prosciutto-Arugula Breadstick "Brooms"

ClintonKellyArticle8
Treat your guest to these savory snacks!
skill level
Easy
time
30-60min
servings
6 to 8
cost
$
Contributed by :
Clinton knows how to entertain with style and now you can too. Give these starters a try.

For a printer-friendly version of this recipe, click on the print icon in the upper right corner
share
ingredients
  • 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 fresh Rosemary (finely chopped)
  • 1/2 cup Whole Milk
  • 1 teaspoon Lemon juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 pound Prosciutto
  • 1/2 pound Baby Arugula
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat the oven to 350 F and line a baking sheet with parchment paper.
  • 2
    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 fresh Rosemary (finely chopped)
    1/2 cup Whole Milk
    1 teaspoon Lemon juice
    1 tablespoon Extra Virgin Olive Oil
    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.
  • 3
     
    Put the dough on a well-floured work surface, shape it into a ball, and, using the heels of your hand, knead it for about a minute. If the dough sticks, sprinkle it with a bit of flour.
  • 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. Put them on the parchment lined baking sheet. 
  • 5
     
    Bake the breadsticks until golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
  • 6
    1/2 pound Prosciutto
    1/2 pound Baby Arugula
    Cut the prosciutto sliced 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. 
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes