Category: Breads - Quick - Dinner Breads

  Date Posted: 10/2/2009

  Author: {Unknown}

  Hits: 433

  Comments:

  Prep Time:

  Total Time:

  Serves: makes 16 bread twists

1/4 cup grated Parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. pepper
1 egg white, lightly beaten
1 Tbsp. cold water
1 can (11oz.) Refrigerated breadstick dough

1. Preheat oven to 350 deg. Spray 2 baking sheets with non stick cooking spray. Combine Parmesan cheese, oregano, basil and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water set aside.

2. Unroll breadstick dough separate along perforation lines.

3. Cut each dough strip in half lengthwise to make two separate strips, each about 1/2 inch thick.

4. Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere.

5. Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg mixture sprinkle twists with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to rack to cool.

» Navajo Fry Bread
» Irish Oatcakes
» Marie Callender Cornbread Clone
» Herb Bread Twists
» Marie Callender’s Corn Bread
» Fry Bread
» Cornbread - Bennett Family
» Tea Scones - Aunt Jean
» Dumplings - Bennett Family
» Corn Muffins
» Sour Cream Cornbread Muffins
» Bacon and Cheese Cornbread
» Biscuits - Bennett Family
» Muffins - Bennett Family
» Mushroom Crescent Rolls