- 1 tube (11 ounces) refrigerated breadsticks
- 1 egg
- 1 tablespoon 2% milk
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- Preheat oven to 375°. Unroll and separate breadsticks. Twist each breadstick two to three times; place on a greased baking sheet. Whisk egg and milk in a small bowl; brush over breadsticks. Combine cheese and basil; sprinkle over tops.
- Bake 10-12 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Parmesan-Basil Breadsticks in Simple & Delicious February/March 2013, p24
Reviews for Parmesan-Basil Breadsticks
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Feb. 16, 2013
"I loved this quick and easy change on canned breadsticks. Too bad the rest of my family still likes them baked plain, with melted butter brushed on after baking, then sprinkled with garlic salt. I will make these again though!"