Twisted Cheddar Rolls

• 2 (8 ounce) packages refrigerated crescent dinner rolls (8 oz ea)
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped green onion
• 1 egg
• 1 teaspoon water
• 2 teaspoons sesame seeds
• 1/2 teaspoon garlic salt or 1/3 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes

1. Separate crescent roll dough into eight rectangles. press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonsfuls lengthwise down the center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise and firmly press edges together to form a seal. Twist each strip 4-5 times then bring ends together to form a ring. Pinch to seal. Place on a greased baking sheet.
2. In a small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley and sprinkle over rings.
3. Bake at 375u0b0 for 14-16 minutes or until golden brown. Remove to wire racks. Serve warm.
4. Jane Birch, Edison NJ.

rolls, cheddar cheese, green onion, egg, water, sesame seeds, garlic salt, parsley flakes

Taken from www.food.com/recipe/twisted-cheddar-rolls-280166 (may not work)