Roman Candle Breadsticks (hl)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizer-, Brd | 16 | Servings | ||
INGREDIENTS
| 1 | Refrigerated soft breadstick | |
| dough 11 ounce can | ||
| Olive oil-flavored cooking | ||
| spray | ||
| 3/4 | t | Paprika |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | c | Chopped chives |
INSTRUCTIONS
Preheat oven to 350 degrees. Unroll dough(do not separate into strips). Stretch dough to 18 inches in length. Coat dough evenly with cooking spray. Sprinkle with paprika, parsley and chives, pressing gently. Cut dough in half crosswise; cut dough along perforations to form 16 breadsticks. Twist each breadstick; place on a baking sheet. Bake at 350 degrees for 15 minutes or until browned. Yield: 16 breadsticks Nutritional information: 56 calories and 1.3 grams of fat Courtesy of "Cooking Light" Magazine Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 173.4mg
Potassium: 43.5mg
Carbohydrates: 15g
Fiber: <1g
Sugar: <1g
Protein: 3.2g