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Vegetable Spiral Sticks

 Vegetable Spiral Sticks
"I love to serve these savory wrapped vegetable sticks for parties or special occasions," remarks Teri Albrecht, Mt. Airy, Maryland. "They're an easy impressive appetizer."
12 ServingsPrep/Total Time: 30 min.


  • 3 medium carrots
  • 12 fresh asparagus spears, trimmed
  • 1 tube (11 ounces) refrigerated breadsticks
  • 1 egg white, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano


  • Cut carrots lengthwise into quarters. In a large skillet, bring 2 in.
  • of water to a boil. Add carrots; cook for 3 minutes. Add asparagus;
  • cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.
  • Cut each piece of breadstick dough in half. Roll each piece into a
  • 7-in. rope. Wrap one rope in a spiral around each vegetable. Place
  • on a baking sheet coated with cooking spray; tuck ends of dough
  • under vegetables to secure.
  • Brush with egg white. Combine cheese and oregano; sprinkle over
  • sticks. Bake at 375° for 12-14 minutes or until golden brown.
  • Serve warm. Yield: 2 dozen.
Nutritional Facts: One serving (2 sticks) equals 97 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 247 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

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Vegetable Spiral Sticks (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.