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Skeleton Bones with Boo Fondue
Prep Time:
20 minutes
Cook Time:
30 minutes
4 - 6 servings

* Breadsticks:

1 can (7 oz.) refrigerated breadsticks (6 breadsticks)

1 egg white, beaten

1 Tbsp. grated Parmesan cheese

½ tsp. dried basil leaves

1 can (8 oz.) pizza sauce, heated

* Fondue:

1 ½ c. milk

1 garlic clove, smashed

2 pkg. cream cheese, cubed

1 c. shredded parmesan cheese

½ c. Gruyere cheese or Swiss cheese


Breadsticks preparation: Heat oven to 375°F. Spray cookie sheet wi
th cooking spray. Unroll dough; separate at perforations and cut into
12 to 16 smaller breadsticks. Roll each until 8 to 12 inches long. Cut
the end of each bread stick( about a two inch incision) and roll eac
h separate ends of the breadstick; place on cookie sheet (do not twis
t). Brush breadsticks with egg white. Sprinkle with cheese and basil.
Bake 12 to 14 minutes or until golden brown.
Fondue preparation: Combine milk, garlic clove, and cream cheese in a
saucepan over low heat. Stir until the cheese is melted. Add the parme
san cheese and stir until heated through. Remove the garlic clove. Tra
nsfer to a fondue pot.

Nutritional Information

No Nutritional Information Available


No Source Information Available