Skeleton Bones with Boo Fondue
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
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.
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