Rod and Reel Breadsticks Recipe

Rod and Reel Breadsticks Recipe photo by Taste of Home

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Convenient refrigerated dough is the key to these reel-y fun and reel-y easy-to-assemble breadsticks. A tasty dusting of sesame seeds, Parmesan cheese and garlic salt adds yummy flavor that seasoned fishermen are sure to enjoy.

This recipe is:

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Rod and Reel Breadsticks Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

1 tube (11 ounces) refrigerated breadsticks
2 tablespoons butter, melted
1/2 teaspoon garlic salt
2 teaspoons grated Parmesan cheese
1 teaspoon sesame seeds

Directions

Separate dough into rolls; set six aside. Unroll remaining rolls; twist each to form a 14-in. rope. Place ropes 4 in. apart on ungreased baking sheets for rods.
For reels, place a coiled roll 1-1/2 in. from end of rod, with the coiled end touching the rod. Pinch rod and reel dough together to seal. Combine butter and garlic salt; brush over dough. Sprinkle with Parmesan cheese and sesame seeds. Bake at 375° for 12-14 minutes or until golden brown. Cool slightly; carefully remove from the pans. Yield: 6 servings.

Originally published as Rod and Reel Breadsticks in Quick Cooking May/June 1998, p38

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.