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.

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  • Makes: 12 servings
  • Serving Size: 1 roll
  • Prep: 15 mins
  • Bake: 13 mins to 15 mins 375°F

Spiral Breadsticks and Bread Knots

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Directions

  1. Unwind dough to form strips. Stretch 6 of the strips to about 8 inches long; tie into knots. Place on a greased or parchment-lined 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

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.

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Nutrition Facts (Spiral Breadsticks and Bread Knots)

  • Per serving:
  • 112 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 291 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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