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Skeleton Bones with Boo Fondue

Prep Time:

20 minutes

Cook Time:

30 minutes


4 - 6 servings



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 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.

Fondue 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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