Serve cheesy tomato dip with these baked olive appetizers made using Pillsbury® breadsticks. Ready in just 35 minutes!
can (11 oz) Pillsbury™ refrigerated breadsticks
large pimiento-stuffed green olives (from two 10-oz jars), well drained
tablespoons sesame seed, if desired
cup pasteurized process cheese sauce (from a jar)
tablespoons tomato juice
teaspoon ground red pepper (cayenne)
Heat oven to 375°F. Spray cookie sheets with cooking spray. Remove dough from can; separate into 12 breadsticks. Cut each into 4 pieces; flatten each piece.
For each appetizer, place 1 olive in center of each piece of dough. Wrap dough around olive to completely cover, stretching dough to fit if necessary and pressing edges firmly to seal. Dip tops into beaten egg, then into sesame seed; place seam side down on cookie sheets.
Bake 11 to 14 minutes or until golden brown.
Meanwhile, in 1-quart saucepan, mix cheese sauce, tomato juice and ground red pepper. Cook over low heat 3 to 4 minutes, stirring constantly, until cheese sauce melts and mixture is well blended. Serve as dip with warm appetizers.
This recipe requires two cookie sheets. Both sheets of the "bites" may be baked at one time if the sheets are rearranged front to back and top to bottom halfway through baking. However, baking one batch at a time ensures a steady supply of hot appetizers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.