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Crunch Sticks

 

16

Yield

4

servings

Prep

15

min

Cook

5

min

Ready

20

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 7534% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1285mg 54%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 6%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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