 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Take advantage of convenient refrigerated breadsticks to fashion these fuss-free flowers. A speedy seasoning gives them a boost of herb garden flavor. Ingredients:
1 tube (11 ounces) refrigerated breadsticks |
1/4 cup butter, melted |
1 teaspoon dried parsley flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon italian seasoning |
additional parsley flakes |
sesame seeds |
Directions:
1. Unroll dough; separate into 12 breadsticks. Adjust length of each breadstick to 6 in. For each flower, cut one breadstick into 1-in. pieces and another breadstick into one 4-in. piece and two 1-in. pieces.
2. For stem, twist 4-in. piece twice and place on a greased baking sheet. For leaves, pinch one end of two 1-in. pieces; place on each side of stem and pinch to seal. Roll one 1-in. piece into a ball; place 1 in. above stem for flower center. For petals, pinch one end of remaining five pieces; position with sides touching flower center and other petals.
3. In a small bowl, combine the butter, parsley, garlic powder and Italian seasoning; brush over dough. Sprinkle additional parsley on stem and leaves. Sprinkle sesame seeds on flower center. Bake at 375° for 10-12 minutes or until golden brown. Yield: 6 servings.
|
|