CHEDDAR TWISTERS

2 (8-ounce) cans refrigerated crescent dinner rolls
6 ounces sharp Cheddar cheese, finely shredded (about 1 1/2 cups)
1/4 cup chopped green onions
1 egg
1 teaspoon water
2 teaspoons sesame seeds
1/2 teaspoon garlic salt with parsley blend (or 1/2 teaspoon garlic
salt and a dash of dried parsley flakes)

Separate crescent dough into 8 rectangles; firmly press the perforations to seal.

Combine cheese and green onions in a small bowl; mix well. Spoon a scant 1/4 cup cheese mixture in a 1-inch strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold each piece of dough in half lengthwise to form long strip; firmly press edges to seal. Twist each strip 4 or 5 times. Bring ends together to form rings; pinch ends to seal. Place rings on lightly greased cookie sheet.

Combine egg and water in small bowl; beat well. Brush over dough. Sprinkle sesame seeds and garlic salt blend over dough.

Bake in a preheated 375-degree oven 15 to 20 minutes, or until golden brown. Immediately remove from cookie sheet. Let cool 5 minutes on wire rack.

Serve warm.

Notes: This recipe won the bread/muffin category of the eighth annual Bake It Better With Oats Recipe Contest.

Yields 8 rolls
Source: Quaker Oatmeal