- 1 tube (11 ounces) refrigerated breadsticks
- 1 Eggland's Best Egg
- 1 tablespoon 2% milk
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 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 at 375° for 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(1)
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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!