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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 10 |
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Serve these crunchy breadsticks instead of crackers with a bowl of soup or a mixed green salad. Store in an airtight container to keep them crisp. Ingredients:
1 (7.5-ounce) can refrigerated buttermilk biscuits |
3/4 cup oven-toasted rice cereal, coarsely crushed |
1 tablespoon caraway seeds |
1 tablespoon sesame seeds |
1 tablespoon poppy seeds |
1 large egg white, beaten |
cooking spray |
1 teaspoon kosher salt |
Directions:
1. Preheat oven to 450°.
2. Cut each biscuit in half, and roll each half into a pencil-thin stick. Combine cereal and seeds in a shallow pan, stirring well. Brush biscuit sticks with egg white; roll in cereal mixture. Place breadsticks 2 inches apart on a large baking sheet coated with cooking spray, and sprinkle with salt.
3. Bake at 450° for 8 to 10 minutes or until lightly browned.
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