June 26, 2009

Cheddar and Onion Twists

Classic, simple and great taste.

Cheddar and Onion Twists
8 servings

  • 2 -8 oz cans refrigerated crescent dinner rolls
  • 1 1/2 cups finely shredded sharp cheddar cheese
  • 4 medium green onions, finely chopped
  • 1 egg
  • 1 teaspoon water
  • 2 teaspoons sesame seed
  • 1/2 teaspoon garlic salt with parsley blend

Heat oven to 375°F.   Lightly grease a large cookie sheet with cooking spray.
Unroll both cans of dough; separate into total of 8 rectangles.  Firmly press perforations to seal.
In small bowl, mix cheese and onions.  Spoon slightly less than 1/4 cup cheese mixture in a 1-inch wide strip lengthwise down center of each rectangle to within 1/4 inch of each end.  Fold dough in half lengthwise to form long strip;  firmly press edges to seal.  Twist strip 4 or 5 times and pinch ends to seal.  Place on the cookie sheet.
In another small bowl, beat egg and water until well blended; brush over dough.  Sprinkle with sesame seed and garlic salt blend.
Bake 15 to 20 minutes or until golden brown.  Immediately remove from cookie sheet; cool 5 minutes.  Serve warm.

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