Recipe(tried): Vegetable Spiral Sticks (using refrigerated breadstick dough)

VEGETABLE SPIRAL STICKS

3 medium carrots
12 freash asparagus spears, trimmed
1 (11 oz) tube refrigerated breadsticks
1 egg white beaten
1/4cup grated Parmesan cheese
1/2tsp oregano

Cut carrots lengthwise into quarters.

In a large skillet, bring 2 inches of water to a boil. Add carrots; cook for 3 minutes.

Add aspragus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.

Cut each piece of breadstick dough in half. Roll each piece into a 7-inch rope. Wrap one rope in a spiral around each vegetable. Place on baking sheet coated with nonstick baking spray; tuck ends of dough under vegetable to secure.

Brush with egg white. Combine Parmesan cheese and oregano; sprinkle over sticks.

Bake at 375 degrees F for 12-14 min. or until golden brown. Serve warm.