Skip To Content
Home Recipes Browse Recipes Skeleton Bones with Boo Fondue
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 262 g
(Approx. 6 Servings)
Amount Per Serving
Calories 550 Calories From Fat 360
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 25 g 125%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 1230 mg 51%
Total Carbohydrate 22 g 7%
Dietary Fiber 1 g 4%
Sugars 11 g
Protein 28 g
Vitamin A 15% • Iron 2%
Vitamin C 0% • Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Skeleton Bones with Boo Fondue

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 Chebe Frozen Breadsticks
1 egg white, beaten
1 Tbsp H-E-B Parmesan Cheese
1/2 Tsp dried basil leaves
14 Oz H-E-B Traditional Pizza Sauce, heated
1 1/2 cup(s) H-E-B Select Ingredients Whole Milk
1 garlic clove, smashed
16 Oz H-E-B Cream Cheese, cubed
1 cup(s) H-E-B Parmesan cheese, shredded
1/2 cup(s) H-E-B Fancy Shredded Swiss
Check All
Uncheck All
Add to list

Instructions

1
Breadsticks preparation: Heat oven to 375 deg. F . Spray cookie sheet with cooking spray. Unroll dough; separate at perforations and cut into 12 to 16 smaller breadsticks. Roll each until 8 to 12 inches long. Cut the end of each bread stick( about a two inch incision) and roll each separate ends of the breadstick; place on cookie sheet (do not twist). Brush breadsticks with egg white. Sprinkle with cheese and basil. Bake 12 to 14 minutes or until golden brown.
2
Fondue preparation: Combine milk, garlic clove, and cream cheese in a saucepan over low heat. Stir until the cheese is melted. Add the parmesan cheese and stir until heated through. Remove the garlic clove. Transfer to a fondue pot.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print