Parmesan, Garlic, and Basil Twists
Because they begin with refrigerated breadstick dough, these twists are a snap to put together.
Recipe by Cooking Light December 2001
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02/26/2012
don't seperate the dough until ready to use and leave in fridge till ready to cook.
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09/22/2010
This is simply a good, solid recipe. I was expecting more flavor with all those ingredients, however. Maybe I'll add more of something next time. Or maybe a a light brushing of garlic butter when they come out would help boost the flavor (but not help the calories).
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