This looks so good – I had this in a folder for awhile and found it when i was thinking about what “new” I could make for dinner. They came out so good – we sprinkled them with cheddar cheese and a dollop of sour cream and added chives and bacon bits. The toppings made their way inbetween the slices and it was really good and so simple. If watching caloried use low fat/fat free sour cream and cheese and skip the bacon bits.
Cheese Twists
1 large egg white
1 tablespoon dry mustard
1/3 cup prepared horseradish
All-purpose flour
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.
Country & Victorian Times 