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Blooming Breadsticks

 Blooming Breadsticks
Take advantage of convenient refrigerated breadsticks to fashion these fuss-free flowers. A speedy seasoning gives them a boost of herb garden flavor.
6 ServingsPrep: 25 min. Bake: 10 min.


  • 1 tube (11 ounces) refrigerated breadsticks
  • 1/4 cup butter, melted
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Additional parsley flakes
  • Sesame seeds


  • Unroll dough; separate into 12 breadsticks. Adjust length of each
  • breadstick to 6 in. For each flower, cut one breadstick into 1-in.
  • pieces and another breadstick into one 4-in. piece and two 1-in.
  • pieces.
  • For stem, twist 4-in. piece twice and place on a greased baking
  • sheet. For leaves, pinch one end of two 1-in. pieces; place on each
  • side of stem and pinch to seal. Roll one 1-in. piece into a ball;
  • place 1 in. above stem for flower center. For petals, pinch one end
  • of remaining five pieces; position with sides touching flower center
  • and other petals.
  • In a small bowl, combine the butter, parsley, garlic powder and
  • Italian seasoning; brush over dough. Sprinkle additional parsley on
  • stem and leaves. Sprinkle sesame seeds on flower center. Bake at
  • 375° for 10-12 minutes or until golden brown. Yield: 6 servings.

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Blooming Breadsticks (continued)

Nutritional Facts: 1 serving (1 each) equals 215 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 464 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.