Crunch Sticks

• 1 package refrigerator biscuits
• 1 x milk
• 1 1/2 cups crisp rice cereal coarsely crushed
• 2 tablespoons sesame seeds
• 2 tablespoons dill weed
• 1 tablespoon celery seeds
• 2 teaspoons salt

1. Cut biscuits in half.
2. Roll each half into pencil-thin stick, about 4 inches long.
3. Brush with milk.
4. In shallow pan mix together rice cereal, sesame seeds, dill weed, celery seed and salt.
5. Roll sticks in mixture.
6. Bake on greased baking sh eet at 450F (230C) for 5 minutes.
7. Freeze.
8. To serve: Defrost and bake at 450F (230C) for 5 minutes, until golden.

refrigerator biscuits, milk, crisp rice, sesame seeds, dill weed, celery seeds, salt

Taken from recipeland.com/recipe/v/crunch-sticks-38619 (may not work)