Breadstick Bones

Twist refrigerated breadsticks into bone shapes for a hauntingly delicious Halloween snack.

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  • prep time 10 min
  • total time 25 min
  • ingredients 5
  • servings 6
 

Ingredients

1
can (7 oz) Pillsbury™ refrigerated breadsticks (6 breadsticks)
1
egg white, beaten
1
tablespoon grated Parmesan cheese
1/2
teaspoon dried basil leaves
1
can (8 oz) pizza sauce, heated

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
  • 2 Brush breadsticks with egg white. Sprinkle with cheese and basil.
  • 3 Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.
  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
  • 2 Brush breadsticks with egg white. Sprinkle with cheese and basil.
  • 3 Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.

EXPERT TIPS

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Expert Tips

Serve warm "bones" with a variety of dipping sauces, such as ranch dressing, pesto and honey mustard.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
430mg
430%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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