1 package refrigerator biscuits milk 1 1/2 cups crispy rice cereal -- coarsely crushed 2 tablespoons sesame seeds 2 tablespoons dill weed 1 tablespoon celery seed 2 teaspoons salt Cut biscuits in half. Roll each half into pencil-thin stick, about 4 inches lon g. Brush with milk. In shallow pan mix together rice cereal, sesame seeds, dil l weed, celery seed and salt. Roll sticks in mixture. Bake on greased baking sh eet at 450 for 5 minutes. Freeze. To serve: Defrost and bake at 450 for 5 minutes, until golden.
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