Skeleton Bones with Boo Fondue

Prep Time:
20 minutes
Cook Time:
30 minutes
4 - 6 servings



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

1egg white, beaten,

1Tbsp.grated Parmesan cheese,

½tsp.dried basil leaves,

1can (8 oz.)pizza sauce, heated,


1 ½c.milk,

1garlic clove, smashed,

2pkg.cream cheese, cubed,

1c.shredded parmesan cheese,

½c.Gruyere cheese or Swiss cheese,


1Breadsticks preparation: Heat oven to 375°F. Spray cookie sheet with 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 each separate ends of the breadstick; place on cookie sheet (do not twist). Brush breadsticks with egg white. Sprinkle with cheese and basil. Bake 12 to 14 minutes or until golden brown.

2Fondue preparation: Combine milk, garlic clove, and cream cheese in a saucepan over low heat. Stir until the cheese is melted. Add the parmesan cheese and stir until heated through. Remove the garlic clove. Transfer to a fondue pot.

Nutritional Information

No Nutritional Information Available

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