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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