Photo of Parmesan-pepper twists by WW

Parmesan-pepper twists

Total Time
21 min
15 min
6 min
We satisfy salty snackers' appetites with these fun cheesy twists. Be extra generous with the freshly ground black pepper if you want to turn up the heat. These come together easily; there's no need to make any dough from scratch, here, we use store-bought phyllo dough for convenience's sake. Layer the pastry with egg white, Parmesan cheese, and plain breadcrumbs, then fold it all in half and cut into a bunch of strips. The process goes fast with a sharp pastry wheel or pizza cutter. Get your kids or friends and family to help with twisting each strip. Letting the twists bake in the oven results in a crispy texture and golden brown crust. You'll love them so much, you'll serve them as an appetizer for every dinner party you have from now on.


Olive oil cooking spray

1 spray(s)

Phyllo dough

6 sheet(s)

Egg white(s)

1 large, beaten with 1 tablespoon water

Grated Parmesan cheese

¼ cup(s)

Dried plain breadcrumbs

¼ cup(s), fine

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Preheat oven to 400°F. Coat 2 sheet pans with olive oil-flavored cooking spray or cover them with parchment paper.
  2. Lay 1 sheet of phyllo on a clean surface; brush lightly with egg white and sprinkle with 1 tablespoon each of Parmesan cheese and bread crumbs. Cover with a second sheet of phyllo; brush with egg white and sprinkle with another 1 tablespoon each of Parmesan cheese and bread crumbs. Season to taste with salt and pepper and cover with a third sheet of phyllo. Press layers together; fold in half lengthwise and, using a pastry wheel, pizza cutter or sharp paring knife, slice into twelve 7-inch strips. Twist each strip and lay on sheet pan; repeat entire procedure with remaining ingredients.
  3. Bake until crisp and lightly browned, about 6 minutes. Yields 2 twists per serving.