Sundried Tomato & Basil Bacon Cheese Bread Sticks

Kathy Sills


A new tasty way to try bread sticks! Simple and easy to do!

★★★★★ 2 votes
20 Min
25 Min
Convection Oven


2 can(s)
8 oz cresent rolls, regular size
sticks of cheese heads superstring swirl(cheese sticks)
8 slice
of hormel fully cooked bacon
egg, beaten
1 box
sundried tomato & basil wheat thins

How to Make Sundried Tomato & Basil Bacon Cheese Bread Sticks


  • 1The day before, take some wheat thins and grind them in a blender to make one cup! Place in an air tight container for later!
  • 2The day before open the cresent rolls! Be careful to keep to rolls stuck together! Do not pull apart! Take a cheese stick and wrap a piece of bacon around it! Lay the bacon cheese stick on the cresent roll as if you're making pigs in a blanket! Start to roll turning to cover whole cheese, seal each end! Continue until all 8 cheese sticks are wrapped! Place in a dish and cover! Refridgerate over night!
  • 3Next day take rolls out of fridge to get room temperture! About 30 minutes! Place a beaten egg in a bowl! Pour Sundried Tomato & Basil Wheat Thin crumbs in plate!
  • 4Preheat oven to 350 degrees!
  • 5Lightly spray a cookie sheet! Take each cresent and roll in the egg, then the crumbs coating good!
    Bake for 25
  • 6Serve Warm!

Printable Recipe Card

About Sundried Tomato & Basil Bacon Cheese Bread Sticks

Main Ingredient: Bread
Regional Style: American