1 large egg white
1 tablespoon dry mustard
1/3 cup prepared horseradish
1 loaf (8 oz.) frozen white or wholewheat bread dough, thawed
2 cups (1/2 Ib.) shredded sharp cheddar cheese
In a bowl, beat egg white to blend well with mustard and horseradish.
On a floured board, roll dough with a floured rolling pin into a 12- by 15-inch rectangle. (Let dough rest 5 minutes if it’s too springy to stay in place.) Spread with 1/3 cup of the egg mixture. Sprinkle half the dough lengthwise with all but 1/2 cup cheese. Fold plain dough over cheese; pinch edges to seal. Gently expel air with rolling pin.
With floured knife, cut dough crosswise into 16 to 18 equal strips. Brush with remaining egg mixture; sprinkle with remaining cheese. Lift 1 strip, make 4 twists, and lay on a greased 12- by 15-inch baking sheet; repeat with remaining strips, placing about ‘/2 inch apart. Lightly cover with plastic wrap. Let stand in a warm place until puffy, 20 to 25 minutes; remove wrap.
Bake in a 375° oven until deep golden, 25 to 30 minutes. Transfer to rack with a spatula.
Serve hot or cool. Cool on a rack; store airtight up to 2 days, or freeze to store longer. To reheat, place on baking sheet, and bake in a 400° oven for about 5 minutes. Makes 16 to 18.
Per piece: 85 cal. (48 percent from fat); 4.5 g protein; 4.5 g fat (2.7 g sat.); 6.5 g carbo.; 159 mg sodium; 13 mg chol.