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Sesame Cheese Twists

Sesame Cheese Twists
Yield:   4 dozen twists
Cook Time:   8-10 minutes
Tips:   May be served warm or at room temperature.
Suggestion:   Serve as an appetizer or snack or with a main lunch or dinner course. Also delicious served with a side of ranch or other dip for dipping.
The beautiful thing about making homemade cheese breadsticks is how easy they are to whip up, how quickly they bake, and the fact that you can play around with the type(s) of cheese and spices to give them your own customized flavor. These Sesame Cheese Twists are made with just a few simple ingredients - grated cheddar cheese, grated Parmesan cheese, toasted sesame seeds, a little chilled butter and some flour mixed with a little salt and a pinch of
cayenne pepper. (To toast your own sesame seeds, simply pour some shelled sesame seeds into a skillet with a little salt, and cook on medium to medium-high, stirring contstantly until lightly toasted.)

No need to pull out any electric mixing tools for this recipe! Just mix the ingredients together in a bowl, knead the dough until it's pliable enough to roll out and cut into strips. The above photo shows Sesame Cheese Breadsticks twisted to add eye appeal, but taste just as delicious if you'd rather lay them flat on your baking sheet. If you'd like to use a different type of cheese, feel free to experiment! If you don't have any Parmesan cheese handy, you can simply increase the cheddar cheese to 1 1/2 cups (though the Parmesan cheese does give these breadsticks enhanced flavor.) You can also substitute swiss, pepper jack or any other cheese instead of cheddar if you wish. If you're feeling a little adventurous, how does mixing in some Monterey jack cheese with a couple tablespoons of diced jalapeno peppers sound??


  • 1 cup flour
  • 1/2 teaspoon salt
  • pinch cayenne pepper
  • 1/4 cup butter
  • 1 cup grated cheddar cheese (about 4 oz.)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons toasted sesame seeds
  • 3 tablespoons cold water
Preheat oven to 400° F.

In a medium mixing bowl, whisk together flour, salt and cayenne pepper. Add butter and cut using a pastry blender, a fork or 2 knives until crumbly. Stir in cheddar cheese, Parmesan cheese and sesame seeds. Gradually add water, 1 tablespoon at a time, stirring constantly while adding. Continue stirring until evenly moistened, then knead with your hands until a dough forms that can be rolled out.

Divide dough into two halves and form each into balls. On a lightly floured work surface, roll one dough ball at a time to a 1/8-inch thickness, making sure one width is about 6 inches wide. Cut with a pastry wheel, pizza wheel or sharp knife into 6 x 3/4-inch strips. Gather any loose scraps and form into an oblong shape, then roll out again to cut more strips. Continue this process until all dough has been used.

Place strips on an ungreased baking sheet and twist, if desired. (Tip: Gently pressing the ends of strips onto baking sheet after twisting will help twisted strips to stay in place.) Bake for 8-10 minute or until crisp and lightly browned. Serve warm or at room temperature. After baking, sprinkle with Parmesan cheese if desired. May also be served with a side of ranch or other dip for dipping.

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