Vegetable Spiral Sticks
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 dozen.
"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."
Ingredients
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3 medium carrots
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12 fresh asparagus spears, trimmed
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1 tube (11 ounces) refrigerated breadsticks
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1 egg white, lightly beaten
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1/4 cup grated Parmesan cheese
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1/2 teaspoon dried oregano
Directions
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1.
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.
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2.
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.
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3.
Brush with egg white. Combine cheese and oregano; sprinkle over sticks. Bake at 375° for 12-14 minutes or until golden brown. Serve warm.
Nutrition Facts
2 each: 97 calories, 2g fat (0 saturated fat), 2mg cholesterol, 247mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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