Cheesy Potato Chip Breadsticks
12 Rhodes Texas™ Rolls or 24 Rhodes™ Dinner Rolls, thawed but still cold
12 strips pepper jack cheese
1/4 cup butter or margarine, melted
3/4 cup crushed sour cream and onion potato chips
Roll each Texas™ roll or 2 dinner rolls combined into a 7-inch rope. Flatten each rope. Cut twelve 6-inch strips of cheese 1/2-inch thick. Place one strip of cheese on each flattened rope. Tightly pinch dough around cheese to form a breadstick. Place butter and potato chips in shallow bowls. Roll each breadstick in butter and then in crushed potato chips. Place seam side up on a sprayed baking sheet. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 20 minutes or until golden brown.
Twisty Buttery Breadsticks
12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
garlic salt, if desired
Roll each roll into a 16-inch rope. Roll each end in opposite directions about 3 or 4 times. Pick up and pinch ends together. The breadstick will twist. Place butter and cheese in shallow bowls. Dip each breadstick in melted butter and then in Parmesan cheese.
Place on a sprayed baking sheet about 1-inch apart. Sprinkle with garlic salt, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.