graveyard bones with dip recipe

Graveyard Bones with Dip

YEILD: 6 servings

  • 1 can (7 oz) Pillsbury refrigerated breadsticks (6 breadsticks)
  • 1 egg white, beaten
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried basil leaves
  • 1 can (8 oz) pizza sauce, heated
  1. Heat oven to 375 F. Spray cookie sheet with cooking spray. Unroll dough; seperate at perforations into 6 breadsticks. Roll each unit untill 12 inches long. Loosely tie knot in both ends of each breadstick. Place on cookie sheet (do not twist).
  2. Brush breadsticks with egg white. Sprinkle with cheese and basil.
  3. Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.