Classic, simple and great taste.
Cheddar and Onion Twists
- 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.