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Crisp Cheese Twists

 Crisp Cheese Twists
These golden twists are always popular. We like them along-side chili and soup. My husband and daughter usually try to sneak a few from the cooling rack when I make them.
28 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 1-1/4 cups shredded cheddar cheese
  • 1/3 cup cold water
  • Grated Parmesan cheese


  • In a large bowl, combine the flour, cornmeal and salt. Cut in
  • shortening until mixture resembles coarse crumbs. Stir in cheddar
  • cheese. Sprinkle with 1/3 cup water. Toss with a fork (if dough is
  • dry, add water, 1 teaspoon at a time, until dough forms a ball).
  • Wrap tightly in plastic wrap; refrigerate for 1 hour or until firm.
  • Divide dough in half. On a lightly floured surface, roll each portion
  • into an 11-in. x 10-in. rectangle. Cut into 5-in. x 1/2-in. strips.
  • Carefully twist each strip and place on greased baking sheets,
  • pressing ends down.
  • Bake at 425° for 7-9 minutes or until golden brown. Immediately
  • sprinkle twists with Parmesan cheese. Cool on wire racks. Store in
  • an airtight container. Yield: about 7 dozen.
Nutritional Facts: 1 serving (3 each) equals 63 calories,

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Crisp Cheese Twists (continued)

Nutritional Facts: 3 g fat (2 g saturated fat), 5 mg cholesterol, 115 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.