Sandra Lee's twist on this classic uses a savory-sweet honey mustard glaze.

servings: 12
Ingredients
1 (11-ounce) can refrigerated breadsticks, Pillsbury®
3 tablespoons honey
3 tablespoons Dijon mustard
1 tablespoon kosher salt
Directions
1. Preheat oven to 375?. Spray a 12-cup muffin pan with nonstick cooking spray.
2. Unroll dough, and twist each breadstick 3 times. Coil the twists in prepared muffin cups to form rolls.
3. In a small bowl, combine honey and mustard, stirring well. Brush one-half of honey mixture evenly onto rolls. 
Bake rolls for 13 to 15 minutes, or until golden brown. Brush cooked rolls with remaining one-half honey mixture. Sprinkle with kosher salt. Allow rolls to cool in pan for 2 to 3 minutes. Remove from pan, and serve.

Servings: 12

Ingredients

1 (11-ounce) can refrigerated breadsticks, Pillsbury®

3 tablespoons honey

3 tablespoons Dijon mustard

1 tablespoon kosher salt

Directions

1. Preheat oven to 375F. Spray a 12-cup muffin pan with nonstick cooking spray.

2. Unroll dough, and twist each breadstick 3 times. Coil the twists in prepared muffin cups to form rolls.

3. In a small bowl, combine honey and mustard, stirring well. Brush one-half of honey mixture evenly onto rolls. 

Bake rolls for 13 to 15 minutes, or until golden brown. Brush cooked rolls with remaining one-half honey mixture. Sprinkle with kosher salt. Allow rolls to cool in pan for 2 to 3 minutes. Remove from pan, and serve.

Celebrate the dawn of Easter morning with a midday family meal from Sandra Lee, Food Network host and editor-in-chief of Sandra Lee Semi-Homemade magazine.