Total Time
Prep 20 mins
Cook 15 mins

From Better Homes & Gardens, May 2002. Fill these with anything you like- they're awfully cute! Feel free to substitute homemade breadstick dough for the packaged, I'm sure they'll be even better!

Ingredients Nutrition


  1. Preheat oven according to breadstick package instructions.
  2. Seperate dough into strips.
  3. Twist breadstick dough around fillings in a spiral shape.
  4. Place breadsticks on baking sheet.
  5. Brush with olive oil or melted butter.
  6. Sprinkle with salt or fresh/dried herbs.
  7. Bake as package directs.
  8. VARIATIONS>>Parmesean-Prosciutto: Spread mustard over dough.
  9. Layer with prosciutto and cheese.
  10. >>PestoPile-on: Spread pesto over dough.
  11. Sprinkle with pinenuts, if desired.
  12. >>HerbalBlend: Brush dough with olive oil, sprinkle with generous amount of herbs, drizzle top with additonal olive oil and sprinkle with salt.
  13. >>TrailMix: Sprad dough with honey, sprinkle with cinnamon.
  14. Press trail mix into dough (this one is the one you are most likely to lose some filling on when you twist.) Brush top with melted butter.
  15. >>Cheese-Stuffed:Brush dough with italian dressing.
  16. Sprinkle with parmesean or spread on Boursin.
  17. Drizzle additonal dressing on top.
  18. >>Olive-Rosemary:press olives into dough (you are also likely to lose filling with this one) sprinkle top with rosemary.
Most Helpful

These sound great. I have the original magazine with the colored pictures of them. I have not made these yet but plan on doing so soon.

Chef 646399 November 12, 2007

Hit for the family. I used the olive oil, thyme, and parsely on mine and the combo was just right. It's a keeper...:)

Tattooed Lady April 07, 2007

Had so much fun making these and putting on different herb combinations. Such an evil recipe though since these are so addictive. I brushed olive oil on all the breadsticks and then made 1)thyme, parsley and salt, 2)garlic salt, 3) zatar and 4) rosemary and salt. I'm sure we will have this incredibly easy recipe again. Thanks.

Ducky January 03, 2004