I forget what show on the Food Network I was watching for this particular artery-hardening recipe. It’s a great snack, though, and should help you more quickly discover if there is life after death.

Bacon-Wrapped Breadsticks

Ingredients

• Package of pre-made breadsticks (ones with a sesame seed coating are ideal for this)
• Package of bacon (the real stuff, not anything pre-cooked)
• Parmesan/Romano grated cheese (though you can try other combinations, as well)

Tools

• Baking pan/cookie sheet
• Parchment paper

Preparation

Preheat the oven to 400 degrees. Lay some parchment paper on your baking pan/cookie sheet.

Take one strip of bacon and wrap it around the breadstick, in a spiral-like pattern: the idea is to start at one end of the breadstick and end up at the other end: avoid overlapping the bacon. It should look like a candy cane. Of bacon. Place the newly bacon-wrapped breadstick on the parchment paper. Repeat the process for however many breadsticks your pan can handle.

Bake for about 15-20 minutes. The parchment paper will have all sorts of great fat and grease collect on it, so be careful: it’s easy to accidentally spill the grease. Remove the breadsticks from the pan and place in either a brown paper bag or another pan (preferably one with sides). Sprinkle the parmesan/romano cheese over the breadsticks (or roll the breadsticks in the cheese: either works).

Sometimes, the breadstick will absorb enough of the grease/fat of the bacon that it becomes pliable when you take it out of the oven. You can attempt to add some curves to the breadstick if you are so inclined. However, doing so makes getting the cheese on them a little harder.

These keep for days (no need to refrigerate) and are pretty delicious. You could attempt to sprinkle some cheedle on them, if you had enough. There’s a lot of experimentation you can do with the topping: cinnamon-sugar, Tang, etc.

This entry was posted on Sunday, April 17th, 2005 at 9:55 pm and is filed under Food and Recipes. You can follow any responses to this entry through the RSS 2.0 feed.

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