Salty Bones Breadsticks
1. Unroll a tube of refrigerated breadstick dough
and separate the rectangular pieces.
2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end.
3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.
4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
Comments: can be served it with "blood sauce" (tomato sauce) and "green slime sauce" (avocado dip). Can make a few crescent shapes to look like ribs and a skull so it didn't look like a plate of dog bones. Since I served it with the dips you may not want to add the salt.