Cornmeal Cheese Twists

Measure the cornmeal and grate the cheeses ahead of time.


2 dozen twists (serving size: 1 twist)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 24 %
Fat 5.3 g
Satfat 2.2 g
Monofat 1.6 g
Polyfat 1.2 g
Protein 8.3 g
Carbohydrate 29.9 g
Fiber 0.3 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 521 mg
Calcium 107 mg


1/4 cup water
4 large egg whites
1 cup yellow cornmeal
1 cup (4 ounces) grated Asiago cheese
1 cup (4 ounces) grated fresh Parmesan cheese
1 teaspoon paprika
Cooking spray
4 (11-ounce) cans refrigerated soft breadsticks (such as Pillsbury)


Preheat oven to 375°.

Combine water and egg whites in a shallow bowl. Combine cornmeal, cheeses, and paprika in a shallow bowl. Coat 2 baking sheets with cooking spray.

Unroll breadstick dough, separating into strips. Roll each piece into a 7-inch-long strip. Dip 2 strips in egg white mixture, and dredge in cornmeal mixture. Twist strips together, pinching ends to seal; place on baking sheet. Repeat procedure with the remaining dough strips, egg white mixture, and cornmeal mixture. Bake at 375° for 15 minutes or until golden brown.