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Twister Cheddar Rolls

By: Jane Birch

"As flaky as homemade puff pastry, these buttery rolls bring compliments every time I serve them. Because they start with convenient refrigerated crescents, the mouth-watering treats couldn't be quicker or easier for busy holiday cooks!"

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 (8 ounce) cans refrigerated crescent rolls
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped green onions
1 egg
1 teaspoon water
2 teaspoons sesame seeds
1/2 teaspoon garlic salt or garlic powder
1/4 teaspoon dried parsley flakes

Directions

Separate crescent roll dough into eight rectangles; press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonfuls lengthwise down the center of each rectangle to within 1/4 in. of each end. Fold dough in half lengthwise; firmly press edges to seal. Twist each strip four to five times. Bring ends together to form a ring; pinch to seal. Place on a greased baking sheet.
In a small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley; sprinkle over rings. Bake at 375 degrees F for 14-16 minutes or until golden brown. Remove to wire racks; cool for 5 minutes before servings.