Crunch Sticks
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
refrigerator biscuits
|
* |
| 1 | x |
milk
|
*
|
| 1 ½ | cups |
crisp rice cereal
coarsely crushed |
|
| 2 | tablespoons |
sesame seeds
|
|
| 2 | tablespoons |
dill weed
|
|
| 1 | tablespoon |
celery seeds
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
refrigerator biscuits
|
* |
| 1 | x |
milk
|
*
|
| 355 | ml |
crisp rice cereal
coarsely crushed |
|
| 3E+1 | ml |
sesame seeds
|
|
| 3E+1 | ml |
dill weed
|
|
| 15 | ml |
celery seeds
|
|
| 1E+1 | ml |
salt
|
|
Directions
Cut biscuits in half.
Roll each half into pencil-thin stick, about 4 inches long.
Brush with milk.
In shallow pan mix together rice cereal, sesame seeds, dill weed, celery seed and salt.
Roll sticks in mixture.
Bake on greased baking sh eet at 450℉ (230℃) for 5 minutes.
Freeze.
To serve: Defrost and bake at 450℉ (230℃) for 5 minutes, until golden.
