Crispy Cheese Twists

I love bread.  I made the mistake of making these before the rest of the meal was ready, which of course means that we ate several of them without stopping.  We discovered that, like most things, they're excellent with Ranch dressing or Marinara sauce on the side.  These were relatively quick to throw together, and they were good breadsticks.   If I do anything differently to them next time, I'll make them spicier--maybe with red pepper flakes or more ground red pepper; they weren't hot at all. 

Crispy Cheese Twists

1/4 cup grated Parmesan cheese
1 tsp paprika
1/8 tsp ground red pepper
1 (10 oz) can refrigerated pizza crust
Butter-flavored cooking spray

Preheat oven to 425.  Combine cheese, paprika, and pepper in a small bowl; set aside. 

Unroll dough; roll into a 12"x8" rectangle.  Lightly coat surface of dough with cooking spray, and sprinkle with 2 tablespoons of the cheese mixture.  Fold dough in half to form an 8"x6" rectangle.  Roll into a 12"x8" rectangle.  Lightly coat surface of dough with cooking spray, and sprinkle dough with remaining cheese mixture.  Using fingertips, press cheese mixture into dough.

Cut dough into 16 (8-inch-long) strips.  Gently pick up both ends of each strip; twist dough.  Place twists 1/2" apart on a large baking sheet coated with cooking spray.  Bake at 425 for 8 minutes or until lightly browned.  Remove from pan; cool on wire racks.