Green Chili Canes
Servings: 12
24 Rhodes Dinner Rolls*, thawed to room temperature
2 tablespoons butter, melted
2 cups grated sharp cheddar cheese
2 cans diced green chilies, drained
1/2 teaspoon garlic salt
Grated Parmesan cheese
*Rhodes products are available locally at Fred Meyer, Carrs/Safeway, and other retailers.
Spray counter lightly with non-stick cooking spray.
Combine 12 rolls together and roll into 18-inch-by-12-inch rectangle. Repeat with remaining 12 rolls.
Brush both dough rectangles with butter.
Combine cheddar cheese, green chilies and garlic salt and sprinkle over one dough rectangle.
Top with remaining dough rectangle, butter side down.
Cut into twelve 1 1/2-inch strips.
Twist each strip several times and turn one end to resemble a candy cane or shepherd's hook.
Place at least 1 inch apart on large sprayed baking sheets. Sprinkle with Parmesan cheese.
Bake at 350 degrees for 15-20 minutes or until golden brown.
