Three-Seed Breadsticks

recipe
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.

Yield:

10 servings (serving size: 2 breadsticks)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes

Nutritional 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

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

Preparation

Preheat oven to 450°.

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.

Bake at 450° for 8 to 10 minutes or until lightly browned.

Note:

Oxmoor House Healthy Eating Collection

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note