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.
Roll each Texas roll or 2 dinner rolls combined into an 8-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.