Sunday, February 13, 2011


These are a serious staple at our house. As in..we eat them at least once a week, but usually more. Usually when you think breasticks, you think Italian food, right? You don't? Shame on you, then! Well anyway, these breadsticks are not just for Italian food. They go with anything. Honestly. I learned about these beauties from my fabulours in-laws. The first time I had them I was hooked. And when I found out how to make them? Well that right there sealed the deal. Talk about 100% easy, fast, and totally doable!

What you need:
Frozen Rhodes rolls--You can make 1 or 20 or 1000. It is up to you!
Melted butter--no measurment. It depends on how many you're making.
(For my SIL who says saying 'no measurement' is not helpful, for 5-6 rolls/breadsticks I use about 1 Tbsp. butter)
Salad Supreme

Now you're thinking, Hold the phone, lady! Salad Supreme? #1- What is that?! #2- Isn't that for salad? I know. I kind of thought the same thing. It sounded a little like something my gma would add to soggy leftovers. But it is better than that! Salad Supreme does not get the credit in the spice aisle that it deserves!

Okay. I've calmed down. Want to hear the rest of the recipe?

Set rolls out to thaw (as package directs. They actually don't even need to raise completely.), and then stretch and twist each end in opposite directions (so that it looks spiraled)
 Notice the melted butter already splattered on the cookie sheet? That is so you can roll the dough in the butter immediately after twisting it. Once you've stretched and twisted and then rolled it in the butter, line each roll/breadstick up on the pan and then sprinkle generously with Salad Supreme. Don't skimp on the SS!
 Next, bake at 350* for 12ish minutes. Mine usually take closer to 15-17, but I start checking them at 12 to make sure they don't burn. When they are golden brown, remove from the over and serve!

Okay. The instructions might seem confusing or weird. Please leave a comment and let me know if they do! I make them all the time, so it makes sense to me. But if it is confusing to anyone else, don't hesitate to ask. I promise! You don't want to miss out on these delishies!

Also, if you have an allergy to Salad Supreme or something, you can do garlic powder or grated parmesan cheese instead. Either way, they will turn out yummy. I don't think it's possible to mess these babies up!


kara said...

I instructed Chris OVER THE PHONE on how to make these. Just today actually. Woot woot. Chant with me now, so-o easy (clap, clap, clap clap clap) so-o easy (clap, clap, clap clap clap)

ps - would that be the other heber SIL who likes precise measurements? I'm all about wingin it.

kara said...

PS - is it possible to be allergic to salad supreme? That's a tragedy man.

kara said...

PPS - did you know Smith's has a generic brand for Salad Supreme? Word.

kara said...

PPSSPPS - did you get excited when you saw you had a bunch of comments, then to only be deflated and disappointed when you saw they were all from me? word too many.

MrsD said...

We used to call them heart attack breadsticks because of all the butter!!! You cannot use too much!!