ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Parmesan Twist

Prep time 13 mins
Cook time 35 mins
Other time 1 hr, 25 mins
Yield 16 servings (serving size: 1 slice)

Ingredients

  • 1 large egg
  • 1 teaspoon water
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 cup warm water (100° to 110°)
  • 2 3/4 cups all-purpose flour
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1 tablespoon vegetable oil
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 140
  • fat 2.9 g
  • satfat 1.0 g
  • protein 5.0 g
  • carbohydrate 23.0 g
  • cholesterol 21 mg
  • iron 1.6 mg
  • sodium 254 mg
  • caloriesfromfat 19 %
  • fiber 0.9 g
  • calcium 46 mg

How to Make It

  1. Combine egg and 1 teaspoon water in a small bowl; stir with a whisk. Reserve 1 tablespoon egg mixture; set aside.

  2. Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine yeast mixture, flour, remaining egg mixture, and next 4 ingredients in a large bowl; stir until a soft dough forms.

  3. Turn dough out onto a lightly floured surface and knead until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until dough has doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  4. Punch dough down; divide in half. Shape each half into a 12-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Twist ropes, and pinch end to seal; tuck both ends slightly under. Cover dough, and let rise 35 minutes.

  5. Preheat oven to 375°.

  6. Brush reserved 1 tablespoon egg mixture over dough. Bake at 375° for 35 minutes or until golden. Cool on a wire rack.

Oxmoor House Healthy Eating Collection