Rod and Reel Breadsticks Recipe

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

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

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

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