Parmesan Twists

By MaryLou Kolonyi

Here is a “twist” on serving bread or rolls with your meal. My daughter first made these many years ago. What a nice appetizer, accompaniment to soup, salad, or any meal. Wouldn’t they be lovely served with an Easter Ham dinner! Many similar recipes that I have seen use Phyllo, or puff pastry dough, but this recipe uses ingredients you probably have on hand. This recipe is quick and easy. Using a pizza wheel makes the cutting step easy! Every oven is different and my baking time was a few minutes longer than the recipe.  Have fun making and serving them!

Parmesan Twists

1/2 c. parmesan cheese
1/4 c. butter or margarine (softened)
1/2 c. sour cream
1 c. flour
1/4 t. thyme
1/4 t. oregano
1/8 t. basil
1 egg yolk (beaten with 1 T. water)
1 T. sesame or poppy seed

Preheat your oven to 350 degrees.

Beat Parmesan and butter till fluffy. Beat sour cream into mixture.

Combine flour and spices. Beat flour mixture into cheese mixture. Knead the dough lightly and divide it in half.

On a lightly floured surface, roll dough into two 12 x 6 rectangles. Cut rectangles into 1/2 inch strips.

Brush with egg mixture and sprinkle with seeds of your choice.

Hold ends of each strip and lightly twist and then lay it on a greased baking sheet.

Bake in a 350 degree oven for 10-12 minutes

Yields: 48 twists


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