Rod and Reel Breadsticks Recipe
Rod and Reel Breadsticks Recipe photo by Taste of Home

Rod and Reel Breadsticks Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

  1. 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.
  2. 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

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