Ingredients
1
(11.5-oz.) can refrigerated cornbread twists
2
tablespoons grated Parmesan cheese
1/2
teaspoon chili powder
1
tablespoon butter, melted
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Unroll dough; separate into 16 strips. Place 2 strips side by side on foil-lined cookie sheet; pinch together at one end. Overlap strips 2 or 3 times. Press ends down firmly. Repeat with remaining strips.
In small bowl, combine cheese, chili powder and butter; mix well. Brush over cornbread twists.
Bake at 375°F. for 11 to 13 minutes or until light golden brown. Serve warm.
