Prep 20 mins
Cook 15 mins
A tasty and quick appetizer from Paula Deen. This simple recipe is quick to put on the table or to serve as a bread side. Very easy to season to one's taste and fun to experiment. Try some crushed red pepper in the cheese mixture, a tsp or two of dry ranch dressing mix, or a tsp or two of light brown sugar, or chives.
- 24 sesame breadsticks (4 1/2-inch long)
- 12 slices bacon, cut in half to make 24 shorter slices
- 1 cup freshly grated parmesan cheese
Mix into cheese (whatever variations you like)
- 2 teaspoons garlic salt or 2 teaspoons garlic powder
- crushed red pepper flakes (optional)
- dry ranch dip mix (optional)
- chives (optional)
- brown sugar (optional)
- Preheat oven to 350°.
- Combine cheese and garlic salt/powder (other preferred seasonings).
- Wrap bacon slices in a spiral around each breadstick.
- Place breadsticks on greased or parchment lined pan.
- Cook for 15 minutes or until bacon is browned just a bit.
- Remove and carefully roll the hot breadsticks in cheese mixture.
- Let cool and enjoy!
Great appetizer! Made these and took them to a picnic for the buffet table. They were very well received. Given previous reviewers comments about possible sogginess, I wrapped as instructed and then put two cooling racks on top of my cookie sheet. The breadsticks went on top of the racks and any grease dripped onto the cookie sheet. Mine were very nicely crisped up. I took them out of the oven and then sprinkled the cheese and seasonings that I had already mixed up onto the breadsticks. Yummy recipe! Thanks for posting!
Saw this recipe on a FoodTV website and gave them a try tonight for my Bunko group. The recipe was requested by at least four people. They tasted terrific and looked great on the plate too! I baked mine for almost 30 mins. As suggested by another reviewer, I used garlic powder instead of salt. I noticed some of the middles of the sticks were just a bit softer than I would've liked. The next time I make these, I think I'll use a broiler pan so that all the grease drops to the bottom - this may help the middles stay crunchier.
Definitely a crowd pleaser. I only had shredded parmesan, so gave it a whirl in the food processor to break it up (only used 1/2 cup but could have used more) and mix with garlic powder. I used a thinly cut bacon and cooked for 23 minutes before we just couldn't stand waiting any longer. As it turned out--the bacon doesn't really need to be crisp--just cooked. We all loved it and will try many variations. Funny thing--most people thought it was chicken strips inside (LOL). I also realized that I misread the directions and rolled it in the cheese/garlic powder before I cooked and it worked out fine.