Italian cheese twists
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"The breadsticks look delicate and fancy, but they aren't tricky to make | ||
| Using prepared bread dough. We love the herb flavor.\" Marna Heitz | ||
| 1 | pounds | Loaf frozen bread, thawed |
| ¼ | cup | Butter, softened |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried oregano |
| ¼ | teaspoon | Dried marjoram |
| ¾ | cup | Mozzarella cheese, shredded |
| 1 | Egg | |
| 1 | tablespoon | Water |
| 2 | tablespoons | Sesame seeds and/or Parmesan cheese |
Directions
On a lightly floured surface, roll dough into a 12" square. Combine butter and seasonings; spread over dough. Sprinkle with mozzarella cheese. Fold dough into thirds. Cut crosswise into 24 strips, ½" each. Twist each strip twice; pinch ends to seal. Place 2" apart on a greased baking sheet. Cover and let rise in a warm place until almost doubled, about 30 minutes. In a small bowl, beat egg and water; brush over the twists. Sprinkle with sesame seeds and/or Parmesan cheese. Bake at 375 degrees for 10-12 minutes or until light golden brown. Yields: 2 dozen From: "Taste of Home" Magazine, April/May 1995
Submitted By DEBBIE CARLSON On 04-14-95