Bone Breadsticks
These salty, soft, and buttery bone shaped breadsticks are fun, playful, and perfect for dunking!
Servings: 2 (Makes 6 breadsticks)
Ingredients
- ½ tube refrigerated breadsticks (from an 11-ounce tube)
- Coarse salt
- Garlic Powder
- 1 tablespoon melted unsalted butter (optional)
Instructions
- Preheat oven to 350 degrees F. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces.
- Working with one piece at a time, stretch the dough a tad to lengthen it a bit and then use kitchen scissors or a knife to cut a 1-inch slit in the center of each end.
- Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.
- Place the dough bones on an parchment lined or ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt and garlic powder. Bake the bones until they are light golden brown, about 10-11 minutes. Brush with melted butter while still warm.
TIP: Freeze the rest of the dough you don’t use in a marked zip top storage bag and use for the next time. You can make less breadsticks, but I just think it looks nicer with a fuller plate of bones.