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


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!

About this Recipe

Main Ingredient: Bread
Regional Style: American