Bread Twists


  • ¼ cup Parmesan cheese (grated)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 egg white (lightly beaten)
  • 1 tablespoon cold water
  • 1 (11 ounce) can refrigerated bread-stick dough
  • Non-stick spray


Preheat oven to 350° F. 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.

Unroll bread-stick dough; separate along perforation lines.

Cut each dough strip in half lengthwise to make two separate strips, each about ½ inch thick.

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

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 a wire rack to cool.

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