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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.
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min.
  • Makes
    about 7 dozen

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