CHEESY POTATO CHIP BREADSTICKS
12 RhodesT TexasT Rolls or 24 RhodesT Dinner Rolls, thawed but still cold
12 strips pepper jack cheese
1/4 cup butter, melted
3/4 cup crushed sour cream and onion potato chips
Roll each TexasT roll or 2 dinner rolls combined into a 7-inch rope. Flatten
each rope. Cut twelve 6-inch strips of cheese 1/2-inch thick. Place one
strip of cheese on each flattened rope. Tightly pinch dough around cheese to
form a breadstick. Place butter and potato chips in shallow bowls. Roll each
breadstick in butter and then in crushed potato chips. Place seam side up on
a sprayed baking sheet. Cover with plastic wrap and let rise until double.
Remove wrap and bake at 350°F for 20 minutes or until golden brown.
12 RhodesT TexasT Rolls or 24 RhodesT Dinner Rolls, thawed but still cold
12 strips pepper jack cheese
1/4 cup butter, melted
3/4 cup crushed sour cream and onion potato chips
Roll each TexasT roll or 2 dinner rolls combined into a 7-inch rope. Flatten
each rope. Cut twelve 6-inch strips of cheese 1/2-inch thick. Place one
strip of cheese on each flattened rope. Tightly pinch dough around cheese to
form a breadstick. Place butter and potato chips in shallow bowls. Roll each
breadstick in butter and then in crushed potato chips. Place seam side up on
a sprayed baking sheet. Cover with plastic wrap and let rise until double.
Remove wrap and bake at 350°F for 20 minutes or until golden brown.
