Pepper-Parmesan Breadsticks

I found this recipe rather interesting, had all the ingredients on hand, found the quantity mentioned to be small enough to sample this and figured that it would make for a fun afternoon with my 3 year old who loves to "help" me in the kitchen. She always pulls up a chair to the island and wants to peel or cut veggies for me (of course, i don't allow that).. but she will help me measure, pour ingredients & stir or transfer contents from a bowl to a bag that is headed for the freezer. It's quite fun and I hope she'll be just as interested when she grows up.

This is from a Cooking Light magazine and I would have to say that I was not totally bowled over by it but it was quite easy, fast and tasted pretty okay. I dipped it in some marinara and it was quite good... was also good with a hot bowl of soup. However, it doesn't keep well.. I noticed that it lost it's crispness when I stored a few of the leftovers in an air-tight container. The original recipe calls for Pecorino Romano cheese while I used Parmesan since that's what I had.

PEPPER - PARMESAN BREADSTICKS

Ingredients:
All purpose Flour - 1/3 cup
Whole wheat flour - 1/4 cup
Fresh Parmesan/Pecornino cheese - 1/4 cup, grated
Baking powder - 3/4 tsp
Black pepper - 1/2 tsp, powdered
Water - 5 tbsp
Extra virgin Olive Oil - 1 tsp

Method:
1) Preheat oven to 450F
2) Combine flours, cheese, baking powder and pepper. Add water and oil. Stir until dough forms.
3) Turn dough onto a floured surface and knead lightly 4/5 times.
4) Divide into 18 equal portions and shape each into a 8 inch rope.
5) Place ropes on baking sheet coated with cooking spray and bake for 10 mins or until bottoms are golden brown. Serve with a dip of choice.

Note: 3 breadsticks = 64 cals.