Italian cheese twists

Yield: 1 servings

Measure Ingredient
\N \N \"The breadsticks look delicate and fancy, but they aren't tricky to make
\N \N 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 \N Egg
1 tablespoon Water
2 tablespoons Sesame seeds and/or Parmesan cheese

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

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