Crisp Cheese Twists Recipe

4 3 5
Crisp Cheese Twists Recipe
Crisp Cheese Twists Recipe photo by Taste of Home
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Crisp Cheese Twists Recipe

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4 3 5
Publisher Photo
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.
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 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

Directions

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 11x10-in. rectangle. Cut into 5x1/2-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.
Originally published as Crisp Cheese Twists in Country Woman Christmas Annual 2001, p21

Nutritional Facts

3 each: 63 calories, 3g fat (2g saturated fat), 5mg cholesterol, 115mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. Divide dough in half. On a lightly floured surface, roll each portion into an 11x10-in. rectangle. Cut into 5x1/2-in. strips. Carefully twist each strip and place on greased baking sheets, pressing ends down.
  3. 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.
Originally published as Crisp Cheese Twists in Country Woman Christmas Annual 2001, p21

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Peggie0203 User ID: 2074993 217340
Reviewed Jan. 9, 2015

"My family loved these. I used whole wheat flour for some of the all purpose flour, and did not use the Parmesan cheese (preference).

I rolled out the dough, cut into strips and twisted the strips without any issues."

MY REVIEW
EbethM82 User ID: 5993813 36690
Reviewed Jan. 29, 2012

"Very easy and yummy!"

MY REVIEW
lilsweetie User ID: 3902267 81249
Reviewed Jun. 5, 2009

"These were excellent, except I used cookie cutters to make little cracker-like stars and circles. They weren't the right consistency for cutting and twisting. They would have broken apart if I tried that, which is the reason why I used a cookie cutter instead. However, taste wise they are excellent. Don't even need a spread or dip! Very cheesy and would be even better if you sprinkled a bit of cayenne pepper for some kick."

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