- 1 bundle (11 oz) refrigerated breadstick dough
- 2 tablespoons apple butter
- 1 to at least one half of teaspoons orange juice
- 1/four cup sifted powdered sugar
- 1/four teaspoon grated orange peel (non-compulsory)
Preheat oven to 350°F. Spray baking sheet with nonstick cooking spray; put aside.
Unroll breadstick dough. Separate alongside perforations into 12 items. Gently stretch each and every piece to nine inches in period. Twist ends of each and every piece in reverse instructions three to four occasions. Coil each and every twisted strip into snail form on ready baking sheet. Tuck ends beneath.
Use thumb to make small indentation in heart of each and every breadstick coil. Spoon about half of teaspoon apple butter into each and every indentation. Bake 11 to 13 mins or till golden brown. Take away from baking sheet. Cool on twine rack 10 mins.
In the meantime, stir sufficient orange juice into powdered sugar in small bowl to make a pourable glaze. Stir in orange peel, if desired. Drizzle over rolls. Serve heat.
Yield: 12 servings. Serving dimension: 1 roll.
Diet Details In line with Serving:
Energy: 105 energy, Carbohydrates: 21 g, Protein: 2 g, Fats: 1 g, Saturated Fats: 1 g, Ldl cholesterol: zero mg, Sodium: 186 mg, Fiber: 1 g
Exchanges in step with serving: 1 half of Bread/Starch.
Copyright Diabetic Cooking.