Nature's Seasonal Cheesy Twists

Makes 24 twists

¼ cup butter or margarine, softened 1 tsp. Nature's Seasons® seasoning blend 1 tsp. dried parsley flakes ¼ tsp. each dried basil and marjoram, crushed ¼ tsp. Morton® Garlic Salt 1 16-oz. loaf frozen bread dough, thawed* 1 cup shredded Monterey jack or brick cheese (4 ounces)** 1 slightly beaten egg 1 Tbsp. water 2 Tbsp. sesame seed or poppy seed

In a small bowl, combine butter or margarine, Nature's Seasons seasoning blend, parsley, basil, marjoram, and Morton Garlic Salt. Set aside. On a lightly floured surface, roll bread dough into a 12-inch square. Spread butter or margarine mixture evenly over dough. Sprinkle with cheese. Fold dough into thirds.* With a sharp knife, cut dough crosswise into twenty-four, ½-inch strips. Twist each strip twice and pinch ends to seal. Place about 2 inches apart on a greased baking sheet. Cover; let rise in a warm place until almost double (about 30 minutes). Combine egg and water; brush over each twist. Sprinkle with sesame seed. Bake at 375°F for 12 to 15 minutes or until golden brown. *For a whole loaf: pinch ends of dough to seal. Place loaf on greased baking sheet. Cover; let rise until double in bulk. Proceed as above. Bake for 20 to 30 minutes or until golden brown. **Any favorite cheese combination may be used in place of Monterey jack. Provided by Morton® Salt

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