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Spiral Breadsticks and Bread Knots
Ingredients
-
1
11 ounce package (12) refrigerated breadsticks
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6
10 - 12 inches 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.
From the Test Kitchen
- 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 Facts
(Spiral Breadsticks and Bread Knots)
- Servings Per Recipe 12,
- Calories 112,
- Protein (gm) 3,
- Carbohydrate (gm) 18,
- Fat, total (gm) 3,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 291,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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