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Cauldron of Chili with Breadstick Bones recipe

Top a steaming bowl of chili with a friendly(and edible!) breadstick spider.

Recipe: Cauldron of Chiliwith Breadstick Bones

1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained
2 (15-ounce) cans chili beans
1 (11-ounce) refrigerated breadsticks
1 egg white, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Shredded cheddar cheese

  • In 12-inch skillet, cook beef and onionsover medium-high heat, stirring frequently, until beef is thoroughlycooked; drain. Stir in tomatoes and chili beans. Heat to boiling.Reduce heat to medium-low; simmer uncovered 20 to 30 minutes,stirring occasionally.
  • Preheat oven to 375°F (175°C).
  • Unroll dough; separate at perforationsinto 6 breadsticks. Roll each 12 inches long. Carefully tie aloose knot in both ends of each breadstick and place on a greasedbaking sheet.
  • Brush breadsticks with egg white. Sprinklewith Parmesan cheese.
  • Bake 12 to 14 minutes or until goldenbrown.
  • Top individual servings of chili withcheese; serve with warm breadstick bones.

    Makes 6 servings.

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