Dried rosemary and thyme give a tasty herb flavor and a rustic outdoor appearance to this buttery snack bread that bakes in mere minutes.
Total TimePrep: 20 min. Bake: 15 min.
- 2 tablespoons butter
- 1 teaspoon beef bouillon granules
- 1/4 teaspoon garlic powder
- 1 tube (11 ounces) refrigerated breadsticks
- 1 to 2 tablespoons dried rosemary, crushed
- 1/2 teaspoon dried thyme
- In a small saucepan over low heat, melt butter. Stir in bouillon and garlic powder. Remove from the heat; let stand until bouillon is dissolved.
- Meanwhile, unroll breadsticks and separate into 12 sticks. Place eight sticks lengthwise side by side on a greased baking sheet. Place another breadstick along the bottom of the house, stretching dough as needed. To create the entrance, move two center sticks so they extend 2 in. above the other sticks.
- To form the roof, place two of the remaining sticks on top of the house so they extend about 1 in. beyond the sides. Cut remaining breadsticks as needed to fill spaces beneath the roof. Gently pinch edges of breadsticks together to seal seams. Brush with the butter mixture; sprinkle with rosemary and thyme.
- Bake at 375° for 11-13 minutes or until lightly browned. Cool for 2 minutes before carefully transferring to a serving platter.
Editor's NoteThis recipe was tested with Pillsbury refrigerated breadsticks.
Nutrition Facts1 piece: 184 calories, 7g fat (2g saturated fat), 10mg cholesterol, 557mg sodium, 26g carbohydrate (3g sugars, 1g fiber), 4g protein.
Originally published as Birdhouse Bread in Quick Cooking May/June 1999
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