Crunch Sticks

These are the kind of snack sticks that vanish from the tray before you’ve finished setting up.

Refrigerator biscuit dough gets halved and rolled into thin pencil-sized sticks. Brushed with milk and rolled in a coating of crushed rice cereal, sesame seeds, dill weed, celery seed, and salt, they bake in just 5 minutes at high heat.

The coating is the star. Rice cereal adds shatter, sesame seeds add nuttiness, and the dill-celery seed combination gives each stick a savory, herb-garden flavor.

Best of all, they freeze beautifully. Bake them once, freeze, then pop them back in the oven for 5 minutes when you need them. They come out just as crispy as fresh.

Kitchen Tips

• Roll each stick to pencil-thickness. Too thick and the center stays doughy. These should be thin and crunchy throughout.
• Brush with milk before rolling in the coating. The milk helps the cereal and seeds stick firmly.
• Bake only 5 minutes. They burn fast at high heat. Watch them.

Variations

• Use everything bagel seasoning instead of the dill-celery-sesame mix for a trendy twist.
• Add grated Parmesan to the coating mixture for a cheesy crunch stick.
• Swap rice cereal for crushed pretzels for a saltier, more snack-like coating.