These savory wrapped vegetable sticks are perfect for parties. They make an impressive appetizer. Just in case you are looking for something different for the big game!?
3 medium carrots
12 fresh asparagus spears, trimmed
1 tube (11 ounces) refrigerated breadsticks
1 egg white, lightly beaten
1/4 cup grated Parmesan cheese
1/2 tsp. dried oregano
3 medium carrots
12 fresh asparagus spears, trimmed
1 tube (11 ounces) refrigerated breadsticks
1 egg white, lightly beaten
1/4 cup grated Parmesan cheese
1/2 tsp. dried oregano
1/4 tsp.
chopped dried rosemary
1/2 tsp.
savory or thyme, crumbled
Directions:
Cut carrots lengthwise into quarters. In a large skillet, bring 2 in. of water to a boil. Add carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.
Cut carrots lengthwise into quarters. In a large skillet, bring 2 in. of water to a boil. Add carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.
Cut each piece of
breadstick dough in half. Roll each piece into a 7-in. rope. Wrap one rope in a
spiral around each vegetable. Place on a baking sheet coated with cooking
spray; tuck ends of dough under vegetables to secure.
Brush with egg
white. Combine cheese and oregano; sprinkle over sticks. Bake at 375 degrees for
12-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Adapted from a recipe in Light & Tasty February/March 2001
Adapted from a recipe in Light & Tasty February/March 2001
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