| 2 | cups Original Bisquick® mix |
| 1/2 | cup cold water |
| 1/2 | cup chopped pepperoni (2 oz) |
| 1/4 | cup butter or margarine, melted |
| 1 | tablespoon grated Parmesan cheese |
| 1 | cup pizza sauce |
| 1. | Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. |
| 2. | Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. |
| 3. | Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. |
| No changes. |
|
| These breadsticks are also terrific served with your favorite soups and chiles. |
|
| Have the kids lend a hand. They can twist these pepperoni dippers into circles, triangles or pretzel shapes. |
|
| Keep things simple by “chopping” pepperoni with scissors. Place pepperoni slices in a small cup, and snip away until pepperoni is in small pieces. |
Nutrition Information:
70 ( 35); 4g ( 1 1/2g, 0g); 5mg; 200mg; 6g ( 0g, 1g); 1g 0%; 0%; 0%; 2% 1/2 ; 0 ; 0 ; 1/2 1/2