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Three-Seed Breadsticks

Prep time 10 mins
Cook time 8 mins
Yield 10 servings (serving size: 2 breadsticks)
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

Nutrition Information

  • calories 73
  • fat 1.4 g
  • satfat 0.2 g
  • protein 2.6 g
  • carbohydrate 12.6 g
  • cholesterol 0 mg
  • iron 0.9 mg
  • sodium 376 mg
  • caloriesfromfat 17 %
  • fiber 0.4 g
  • calcium 26 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection