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

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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

Ingredients

  • 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)

Preparation

  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.
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Cornmeal Cheese Twists Recipe at a Glance
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