Cheddar Twisters 2 (8 oz.) cans crescent dinner rolls 6 oz. (1-1/2 cups) finely shredded sharp cheddar cheese 1/4 cup chopped green onions 1 egg 1 tsp. water 2 tsp. sesame seed 1/2 tsp. garlic salt with parsley blend (see note)
Heat oven to 375. Lightly grease large cookie sheet. Separate dough into 8 rectangles; firmly press perforations to seal. In small bowl, combine cheese and onions; mix well. Spoon scant 1/4 cup cheese mixture in 1" strip lengthwise down center of each rectangle to within 1/4" of each end. Fold dough in half lengthwise to form long strip; firmly press edges to seal. Twist strip 4 or 5 times, Bring ends together to form ring; pinch to seal. Place on greased cookie sheet. In small bowl, combine egg and water; beat well. 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 on wire rack. Serve warm.
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