Crisp Cheese Twists
- 1-1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/4 cup shortening
- 1-1/4 cups shredded cheddar cheese
- 1/3 cup cold water
- Grated Parmesan cheese
- In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheddar cheese. Sprinkle with 1/3 cup water. Toss with a fork (if dough is dry, add water, 1 teaspoon at a time, until dough forms a ball). Wrap tightly in plastic wrap; refrigerate for 1 hour or until firm.
- Divide dough in half. On a lightly floured surface, roll each portion into an 11x10-in. rectangle. Cut into 5x1/2-in. strips. Carefully twist each strip and place on greased
- , pressing ends down.
- Bake at 425u0b0 for 7-9 minutes or until golden brown. Immediately sprinkle twists with Parmesan cheese. Cool on wire racks. Store in an airtight container.
flour, cornmeal, salt, shortening, cheddar cheese, cold water, parmesan cheese
Taken from www.tasteofhome.com/recipes/crisp-cheese-twists/ (may not work)