CRESCENT ROLL PARMESAN TWISTS

1 pkg. refrigerated crescent roll dough
3 tbsp. grated Parmesan
1/2 tsp. paprika
1 egg, beaten

Divide dough into 4 rectangles, press seams together. Cut each rectangle crosswise into 8-10 strips (a pizza cutter works well).

Combine cheese and paprika.

Dip strips in egg, then into cheese mixture and place on cookie sheet, giving the strips a twist.

Bake at 375 degrees F for 8-10 minutes.

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CHEESE AND HERB TWISTS

1 pkg. Pepperidge Farm puff pastry sheets
Parmesan cheese
Basil, oregano, garlic powder

Thaw pastry sheets according to package directions.

Sprinkle Parmesan cheese over sheets. Sprinkle herbs over sheets. Using rolling pin, lightly press cheese and herbs into pastry.

Cut pastry sheet into 1/2 inch wide strips. Twist each strip and place onto baking sheet.

Bake at 400 degrees F for 8 to 10 minutes until golden brown.

Serve warm as an appetizer or with main dish.

Hi Kat,

In case the recipe you're looking for doesn't turn up, here are two recipes for you to compare. I think the egg in the Crescent Roll Parmesan Twists recipe could be replaced with Green Goddess dressing for dipping and you could 'wing it' with the herb additions to the cheese instead of/or with the paprika.

Happy Cooking!

Betsy