Post by mandie68 on Jul 22, 2007 1:15:17 GMT -5
Crunchy Onion Sticks
32 breadsticks
2 eggs, lightly beaten
2 Tbsp. Butter, melted
1 t. Flour
1/2 t. Garlic salt
1/2 t. Dried parsley flakes
1/4 t. Onion salt
2 cans (2.8 oz. Each) French-fried onions, crushed
8 oz. Tube refrigerated crescent rolls
In a shallow bowl, combine eggs, butter, flour, garlic salt, parsley flakes and onion salt.
Place onions in another shallow bowl.
Separate crescent dough into 4 rectangles; seal perforations. Cut each rectangle into 8 strips. Dip each strip into egg mixture and then roll in crushed onions.
Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown.
Immediately remove from baking sheets and serve warm.
32 breadsticks
2 eggs, lightly beaten
2 Tbsp. Butter, melted
1 t. Flour
1/2 t. Garlic salt
1/2 t. Dried parsley flakes
1/4 t. Onion salt
2 cans (2.8 oz. Each) French-fried onions, crushed
8 oz. Tube refrigerated crescent rolls
In a shallow bowl, combine eggs, butter, flour, garlic salt, parsley flakes and onion salt.
Place onions in another shallow bowl.
Separate crescent dough into 4 rectangles; seal perforations. Cut each rectangle into 8 strips. Dip each strip into egg mixture and then roll in crushed onions.
Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown.
Immediately remove from baking sheets and serve warm.