Ingredients

• 1 package of reduced fat crescent rolls
• 1 tablespoon butter, melted
• garlic salt
• cheddar cheese
• cooking spray

Directions

1. Preheat oven to 375 degrees.

2. Spray a muffin pan with non stick cooking spray. This part is kinda tricky to explain, but when you open a can of the crescent rolls notice how two of the crescent triangles make a square…try to keep those together. You want to separate the crescent rolls into 4 squares, which is two of the crescent rolls together. Press the part of the square that has the perforation (where you would separate them) together. You don’t want to dough to come apart when you twist it. Once you have pressed the seam together, cut each square into thirds longways. Then take one of the thirds and twist it up, tucking one end underneath so it doesn’t come apart. Place into the greased muffin pan. Continue process until you have finished all the twists.

3. Combine the melted butter with a couple dashes of garlic salt. Brush the tops of the twists with the garlic butter mixture. Sprinkle tops of twists with cheddar cheese.

4. Place in oven and bake for about 10 to 12 minutes or until nice and golden.

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