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Breadstick Snails


  • 1 tube (11 oz.) refrigerated breadsticks
  • ¼ cup purchased basil pesto
  • Coarsely shredded carrots 

Heat oven to 375°F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350°F.

Makes 12

Source : Parents

These were made as an afterschool snack. Thinking they were cute and looked very easy, I baked them right before the first pair walked in the door. I omitted the carrot slivers because (1) the kiddos wouldn’t care and (2) it was an extra step that seemed more hassle than it was worth. They still looked really cute and the boys scarfed them down.

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