Usually found photographing Rhodes recipes, photographer Mitch Rogers submitted this winning recipe in a recent Rhodes Employee Recipe Contest. Sour Cream & Onion Potato Chips give a seasoned kick to these breadsticks.

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Servings: 12
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 20 min

Ingredients

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

Instructions

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.