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Cornmeal Cheese Twists

Source: Cooking Light-12/00





List of 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
  
• 4 (11) cans refrigerated soft breadsticks (such as Pillsbury)
  






Instructions



1. Measure the cornmeal and grate the cheese ahead of time. Preheat oven to 375 degrees F.
   
   
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 remaining dough strips, egg white mixture and cornmeal mixture. Bake at 375 degrees for 15 minutes or until golden brown.
   
   
4. Yield: 2 dozen
   
5. 1 twist: 202 cal, 5.3 g fat, 8.3 g pro, 29.9 g carb, 0.3 g fiber, 8 mg chol, 521 mg sod.