Crunch Sticks

Ingredients

1 package refrigerator biscuits
1 1/2 cups crispy rice cereal coarsely
2 tablespoons sesame seeds
2 tablespoons dill weed
1 tablespoon celery seed
2 teaspoons salt

Instructions

Cut biscuits in half. Roll each half into pencil-thin stick, about 4 inches lon g. Brush with milk. In shallow pan mix together rice cereal, sesame seeds, dil l weed, celery seed and salt. Roll sticks in mixture. Bake on greased baking sh eet at 450 for 5 minutes. Freeze.

To serve: Defrost and bake at 450 for 5 minutes, until golden.