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PARMESAN BREADSTICKS


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Member since 2006

Serves 6 | Prep Time | Cook Time

Ingredients

1 (8-COUNT) CAN CRECENT ROLLS
1 TSP. ALL-PURPOSE FLOUR
1/2 TSP. GARLIC POWDER
1/2 TSP. DRIED PARSLEY
1/4 TSP. ONION POWDER
2 EGGS, BEATEN
1/4 CUP GRATED PARMESAN CHEESE
2 TBS. BUTTER OR MARGARINE,MELTED
1 (7-OUNCE) CAN FRENCH-FRIED ONIONS,FINELY CHOPPED


PREHEAT OVEN TO 375. LIGHTLY COAT 2 BAKING SHEETS WITH COOKING SPRAY. UNROLL CRECENT DOUGH ON A LIGHTLY FLOURED SURFACE;SEPERATE AT PERFORATIONS. CUT INTO 16 STRIPS.


MIX FLOUR,GARLIC POWDER,PARSLEY AND ONION POWDER IN A SHALLOW BOWL. ADD EGGS,PARMESAN AND BUTTER;STIR.


DIP EACH DOUGH STRIP IN EGG MIXTURE,THEN ROLL IN FRENCH-FRIED ONIONS.


TWIST AND ARRANGE BREADSTICKS ON PREPARED BAKING SHEETS. BAKE FOR 10 MINUTES OR UNTIL LIGHTLY BROWNED.


VARIATION- OMIT THE CHEESE COATING AND MAKE A SWEET SNACK. DIP BREADSTICKS IN MELTED BUTTER,THEN ROLL IN CINNAMON-SUGAR.


Pairs Well With


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