Birdhouse Bread

• 2 tablespoons butter
• 1 teaspoon beef bouillon granules
• 1/4 teaspoon garlic powder
• 1 tube (11 ounces) refrigerated breadsticks
• 1 to 2 tablespoons dried rosemary, crushed
• 1/2 teaspoon dried thyme

1. In a small saucepan over low heat, melt butter. Stir in bouillon and garlic powder. Remove from the heat; let stand until bouillon is dissolved.
2. Meanwhile, unroll breadsticks and separate into 12 sticks. Place eight sticks lengthwise side by side on a greased
3. . Place another breadstick along the bottom of the house, stretching dough as needed. To create the entrance, move two center sticks so they extend 2 in. above the other sticks.
4. To form the roof, place two of the remaining sticks on top of the house so they extend about 1 in. beyond the sides. Cut remaining breadsticks as needed to fill spaces beneath the roof. Gently pinch edges of breadsticks together to seal seams. Brush with the butter mixture; sprinkle with rosemary and thyme.
5. Bake at 375u0b0 for 11-13 minutes or until lightly browned. Cool for 2 minutes before carefully transferring to a serving platter.

butter, beef bouillon granules, garlic, breadsticks, rosemary, thyme

Taken from www.tasteofhome.com/recipes/birdhouse-bread/ (may not work)