Crescent Cheese Twists Recipes

CHEESY CRESCENT STICKS

Steps:

• Heat oven to 375°F. In small bowl, mix cheese, parsley, garlic powder, paprika and butter.
• If using crescent rolls: Unroll dough; separate into 2 rectangles, about 7x6 inches each. Press perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles, about 7x6-inches each.
• Spoon cheese mixture over 1 dough rectangle. Top with remaining dough rectangle; press edges to seal. Cut into 6 strips. Twist strips; place on ungreased cookie sheet. Brush tops of strips lightly with egg white; sprinkle with sesame seed.
• Bake 9 to 15 minutes or until golden brown.

EASY CRESCENT CHEDDAR TWISTS

Steps:

• Set oven to 375 degrees F.
• Grease a large cookie sheet.
• Separate dough at the perforations.
• Seal together two triangles at the perforations firmly to make 8 squares total.
• In a small bowl, combine cheese and onions; mix well.
• Spoon a "scant" 1/4 cup cheese/onion mixture in a 1-inch strip down the center of each rectangle to within 1/4-inch of each end.
• Fold dough in half lenghwise to form a long strip.
• Firmly press edges to seal.
• Twist strip 4-5 times.
• Bring ends together to form a ring shape; pinch to seal.
• Place on a greased cookie sheet.
• In a small bowl using a fork or small whisk, mix the egg with 1 teaspoon water and brush over the dough.
• Sprinkle with sesame seeds and garlic salt (if using).
• Bake for 15-20 minutes or until golden brown.
• Immediately remove from cookie sheet.
• Cool 5 minutes on wire rack.
• Serve warm.
• Delicious!

MOZZARELLA AND PESTO TWISTS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
• Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

CRESCENT CHEESE TWISTS

Steps:

• Heat oven to 375°F (190°C).
• Separate dough into 8 rectangles; seal perforations. Brush 4 rectangles with butter or margarine; sprinkle with cheeses and onion or garlic powder. Cover with 4 remaining rectangles; press edges to seal. Cut each crosswise into eight 1/2 inch (1 cm) strips; twist each strip 3 or 4 times; place on greased baking sheets.
• Bake for 12 to 15 minutes or until golden brown.

EASY BAKED CHEESE & VEGETABLE TWIST

Steps:

• Heat oven to 375°F Mix eggs and cheeses in a large bowl until well blended. Stir in the broccoli, mushrooms, tomatoes, and onions.
• Unroll the crescent dough and separate into 16 triangles. Arrange on cookie sheet, covered in parchment paper, in an 11" circle with short sides of triangle overlapping in center and points of triangles toward outside.
• Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover the filling.
• Bake 35 - 40 min, or until crust is golden brown and filling is heated through.