Vegetable Spiral Sticks Recipe

5 3 4
Vegetable Spiral Sticks Recipe
Vegetable Spiral Sticks Recipe photo by Taste of Home
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Vegetable Spiral Sticks Recipe

Read Reviews
5 3 4
Publisher Photo
"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."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Vegetable Spiral Sticks in Light & Tasty February/March 2001, p22

Nutritional 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.

  • 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
  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.
  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.
  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. Yield: 2 dozen.
Originally published as Vegetable Spiral Sticks in Light & Tasty February/March 2001, p22

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Reviews forVegetable Spiral Sticks

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[email protected] User ID: 6501613 230112
Reviewed Jul. 24, 2015

"Delicious! I used homemade pizza dough & a dash of garlic!"

MY REVIEW
cindiak User ID: 221828 226427
Reviewed May. 17, 2015

"Very clever idea. They were a big hit at dinner."

MY REVIEW
KarenItaliana User ID: 6595196 49885
Reviewed Mar. 17, 2012

"An easy, showy, and tasty appetizer. The carrots almost taste like yams. The only thing I did differently was add a little salt to the water when I parboiled the veggies. Would definitely make this again.

Yum!"

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