Ingredients
- 1 1/2 cups crispy rice cereal coarsely (crushed)
- 2 tablespoons sesame seeds
- 2 tablespoons dill weed
- 1 tablespoon celery seed
- 2 teaspoons salt
- 1 package refrigerator biscuits
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.
