Cornmeal Cheese Twists

Cornmeal Cheese Twists

Measure the cornmeal and grate the cheeses ahead of time.

  • Yield: 2 dozen twists (serving size: 1 twist)


  • 1/4 cup water
  • 4 none 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
  • none Cooking spray
  • 4 none (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.

Nutritional Information

Amount per serving
  • Calories: 202none
  • 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

Go to Full Version of

Cornmeal Cheese Twists Recipe