Spiral Breadsticks and Bread Knots
Kids will have fun shaping refrigerated breadstick dough into spirals or knots. For large get-togethers, double or triple the recipe.
Prep Time:
15 mins
Total Time:
28 mins
Servings:
Makes 12 rolls.
Ingredients
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1 11-ounce package (12) refrigerated breadsticks
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6 10- to 12-inch metal skewers or wooden chopsticks
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2 teaspoons milk
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1/2 teaspoon sesame seed, poppy seed, paprika, or lemon-pepper seasoning
Directions
1.
Unwind dough to form strips. Stretch 6 of the strips to about 8 inches long; tie into knots. Place on a greased baking sheet.
2.
Stretch remaining 6 dough strips to 8 to 9 inches long. Grease skewers or chopsticks. Roll one strip around each skewer or chopstick, leaving about 1/4 inch of space between dough twists. Place on the greased baking sheet, tucking ends of dough under to secure.
3.
Brush all rolls with milk; sprinkle with your choice of seed or seasoning.
4.
Bake in a 375 degree F oven for 13 to 15 minutes or until golden. Transfer to a wire rack. Serve warm. Makes 12 rolls.
Make Ahead Tip
Cool breadsticks completely and place in a moisture- and vapor proof freezer container. Freeze for up to 2 weeks. To reheat, wrap the frozen knots and breadsticks in foil and place in a 325 degree F. oven for 10 to 15 minutes or until warm.
Nutrition information
Calories 112, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 291 mg, Carbohydrate 18 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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