Twister Cheddar Rolls

2 tubes (8 oz. each) refrigerated crescent rolls
1 ½ c. shredded cheddar cheese
¼ c. chopped green onions
1 egg
1 tsp. water
2 tsp. sesame seeds
½ tsp. garlic salt or garlic powder
¼ tsp. dried parsley flakes

Separate crescent roll dough into 8 rectangles & press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonfuls lengthwise down the center of each rectangle to within ¼ in. of each end. Fold dough in half lengthwise; firmly press edges to seal. Twist each strip 4-5 times. Bring ends together to form a ring; pinch to seal. Place on greased baking sheet.

In small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley; sprinkle over rings. Bake at 375 degrees for 14-16 mins. or until golden brown. Remove to wire racks. Serve warm. Yield: 8 rolls

Deborah Stanley

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