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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
10 servings (serving size: 2 breadsticks)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

73 calories; fat 1.4g; saturated fat 0.2g; protein 2.6g; carbohydrates 12.6g; iron 0.9mg; sodium 376mg; calories from fat 17%; fiber 0.4g; calcium 26mg.
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