GREEN-CHILE CANES

24 Rhodes dinner rolls, thawed and risen
2 tablespoons butter, melted
2 cups shredded sharp cheddar cheese
2 cans (4 oz. each) diced green chiles, drained
1/2 teaspoon garlic salt
Grated Parmesan cheese

Preheat oven to 350 degrees F. Coat large baking sheets with nonstick cooking spray.

Spray board or countertop with nonstick cooking spray.

Combine 12 rolls into piece of dough; roll into 18-by-12-inch rectangle. Repeat with remaining 12 rolls. Brush both dough rectangles with butter.

Combine cheese and green chiles; sprinkle over 1 dough rectangle. Top with remaining dough rectangle, butter side down.

Cut into 12 (1 1/2-inch) strips. Twist each strip several times and turn one end to resemble a candy cane or shepherd's hook. Place at least 1 inch apart on prepared baking sheets. Sprinkle with Parmesan cheese and let rise 30 minutes.

After canes rise, bake at 350 degrees F for 15-20 minutes or until golden brown.

Makes 12
Source: Rhodes Bread