Extra Parmesan Breadsticks will make delicious croutons. Simply slice sticks into 1/2-inch pieces and place on a baking sheet. Toast them at 300F until crisp. Store in an airtight container until ready to use.
1 (8-count) can crescent rolls
1 tsp all-purpose flour
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 tsp onion powder
2 eggs, beaten
2 Tbsp butter or margarine, melted
1 (7-ounce) can french-fried onions, finely chopped
1/4 cup grated Parmesan cheese
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray. Unroll crescent dough on a lightly floured surface; separate at perforations. Cut into 16 strips.
Mix flour, garlic powder, parsley and onion powder in a shallow bowl. Add eggs, Parmesan and butter; stir.
Dip each dough strip in egg mixture, then roll in french-fried onions.
Twist and arrange breadsticks on prepared baking sheets. Bake for 10 minutes or until lightly browned.
Parmesan Breadsticks tip: Want to avoid messy hands when handling the breadsticks? Use tongs to dip the breadsticks in the egg mixture in step 3.