HERB CHEESE TWISTS
2 tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
1 teaspoon dried basil leaves
1 (7.5 oz.) can refrigerated buttermilk biscuits
Stir in cheese, parsley and basil into butter; set aside.
Pat each biscuit into (5x2-inch) rectangle. Spread 1 teaspoon butter mixture on each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times. Place on lightly greased baking sheet.
Bake 8 to 10 minutes or until golden brown.
Makes 5 servings
Source: Recipe booklet: 100 Best Appetizer Recipes, Favorite Brand Name Recipes
2 tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
1 teaspoon dried basil leaves
1 (7.5 oz.) can refrigerated buttermilk biscuits
Stir in cheese, parsley and basil into butter; set aside.
Pat each biscuit into (5x2-inch) rectangle. Spread 1 teaspoon butter mixture on each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times. Place on lightly greased baking sheet.
Bake 8 to 10 minutes or until golden brown.
Makes 5 servings
Source: Recipe booklet: 100 Best Appetizer Recipes, Favorite Brand Name Recipes
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