This year my uncle made delicious breadsticks for our Thanksgiving dinner.  These breadsticks are stuffed with prosciutto and provolone cheese.  Knowing that I had leftovers of these very ingredients at home, I quickly “borrowed” the recipe.  I also had Pancetta and Romano cheese at home, so I made half of my batch with Prosciutto/Provolone and the other half Pancetta/Romano.  Both were delicious, although I personally prefer the Prosciutto for the extra bite that it seems to have.  These are really easy to make and not a bad choice if you are looking to venture into bread-making.

Prosciutto & Provolone Breadsticks
Source: “What You Knead” by Mary Ann Esposito

1 pkg dry yeast
1 ¾ c warm (110* F) water
1 T olive oil
4-4 ½ c all purpose flour
2 t table salt
¼ lb prosciutto
6 oz Provolone

• Pour the yeast into ½ cup of water to bloom.  The yeast is ready to use ready when it bubbles or foams on the surface.  If this doesn’t happen within about ten minutes, most likely the water was too hot or the yeast was expired.  Try again. 
• Bread can be made by hand or with your stand mixer.  If using an electric mixer with bread hook attachment, combine the flour and salt in the mixing bowl.  Add water/yeast as well as the rest of the warm water and mix.  If kneading by hand, combine the flour and salt on the counter, creating a “volcano” for the water/yeast and remaining water to be gradually incorporated. With either method, you want slightly sticky dough, but you don’t want it sticking to your fingers. Just add more flour if it gets too sticky.
• Roll the dough into a ball, put it into a bowl coated with the olive oil, and cover with a dish towel for at least an hour until it doubles in size.
• Once risen, mash the dough down and then split the dough in half. Roll out a disc like a pizza, 14 inches wide. Evenly cover with half of the prosciutto and provolone (more or less). Roll the dough up like a jelly roll and slice into 1-inch pieces. Roll each piece out into a 10-inch stick about the thickness of your finger. If the filling starts to fall out, just stick it back in.
• Place on an oiled baking sheet or stone, and brush on some beaten egg.
• Cook at 375*F for 20-25 minutes.  Repeat with the other half of the dough. 

Serves: 16-20
Calories: 140