Cornmeal Cheese Twists

Measure the cornmeal and grate the cheeses ahead of time.

Yield: 2 dozen twists (serving size: 1 twist)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 24%
  • Fat: 5.3g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 8.3g
  • Carbohydrate: 29.9g
  • Fiber: 0.3g
  • Cholesterol: 8mg
  • Iron: 1.7mg
  • Sodium: 521mg
  • Calcium: 107mg


  • 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)


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cornmeal Cheese Twists Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy