Directions: one line for each direction. When saved the lines will be numbered.
Heat grill. Cut 15- by 12-inch pieces of heavy duty foil; spray with nonstick cooking spray. Unroll dough into 2 sections on sprayed foil; do not separate into breadsticks. Press or pat each section until both are some size.
When ready to grill, invert dough onto grill rack on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; peel off foil. Cook 3 to 5 minutes or until bottoms are deep golden brown.
Turn dough sections; generously spread with Parmesan topping. Arrange tomato slices evenly over topping. Cook an additional 2 to 3 minutes or until bottoms are deep golden brown and dough is thoroughly cooked; watch carefully to prevent burning. Remove from grill. Sprinkle each section with basil. Cut each into 4 squares.
This recipe yields ?? servings.
Comments: In Italian, "bruschetta" means "to roast over coals." Bruschetta is kept very simple in Italy. The bread is first toasted in a wood-burning oven, then rubbed with garlic cloves, drizzled with olive oil and seasoned with salt and pepper. Bruschetta is traditionally heated before serving. True Italian bruschetta is also topped with paper-thin tomato slices, fresh basil and Parmesan cheese.
Ingredient Substitution: Pillsbury Refrigerated Soft Bread Sticks can be used in place of the Parmesan Breadsticks in this recipe. After browning the bottom of the breadstick dough, turn it and sprinkle with olive oil and a little Parmesan cheese. Continue with the recipe as directed.
