We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 38, 1998
Belmont, California

Cheddar Twisters

Cheese and onion get all twisted up in a French-style flaky roll. Mmm!

(12)
(0)
Save and Share
  • prep time 10 min
  • total time 35 min
  • ingredients 7
  • servings 8
 

Ingredients

2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 1/2
cups finely shredded sharp Cheddar cheese (6 oz)
4
medium green onions, chopped (1/4 cup)
1
egg
1 teaspoon water
2
teaspoons sesame seed
1/2
teaspoon garlic salt with parsley blend (from 4.8-oz jar)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Lightly grease large cookie sheet with shortening or cooking spray.
  • 2 If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into total of 8 rectangles.
  • 3 In small bowl, mix cheese and onions. Spoon slightly less than 1/4 cup cheese mixture in 1-inch-wide strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise to form long strip; firmly press edges to seal. Twist strip 4 or 5 times; bring ends together to form ring and pinch to seal. Place on cookie sheet.
  • 4 In another small bowl, beat egg and water until well blended; brush over dough. Sprinkle with sesame seed and garlic salt blend.
  • 5 Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet; cool 5 minutes. Serve warm.
  • 1 Heat oven to 375°F. Lightly grease large cookie sheet with shortening or cooking spray.
  • 2 If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into total of 8 rectangles.
  • 3 In small bowl, mix cheese and onions. Spoon slightly less than 1/4 cup cheese mixture in 1-inch-wide strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise to form long strip; firmly press edges to seal. Twist strip 4 or 5 times; bring ends together to form ring and pinch to seal. Place on cookie sheet.
  • 4 In another small bowl, beat egg and water until well blended; brush over dough. Sprinkle with sesame seed and garlic salt blend.
  • 5 Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet; cool 5 minutes. Serve warm.

EXPERT TIPS

toggle

Expert Tips

To substitute for garlic salt with parsley blend, use mixture of 1/2 teaspoon garlic salt and dash of dried parsley flakes.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
310
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
3g
3%
),
Cholesterol
50mg
50%;
Sodium
640mg
640%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.