Cheese Twists

  • 8 ounce can refrigerator crescent rolls
  • 2 teaspoons Butter; melted
  • 1/2 cup cheese; grated
  • garlic salt

Divide dough in half. Press into 2 rectangles. Press perforations to seal.

Brush first rectangle with butter, sprinkle with cheese and garlic salt.

Place second rectangle of dough on top of first.

Cut into 1/2″ strips. Twist each strip five times. Squeeze ends to seal.

Place on ungreased pan and bake in Easy-Bake Oven until golden brown.


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