1 (15 oz.) pkg. folded refrigerated unbaked pie crusts
2 tbsp. butter, melted
1/4 c. grated Parmesan cheese

On the lightly floured Pastry Sheet, unfold 1 of the pie crusts and securely press the lines from the folds. Using the Rolling Pin, roll out pie crust to a 12 inch square. Trim dough to a 12 x 10 inch rectangle. Brush with 1 tablespoon of the butter and sprinkle with 2 tablespoons of the Parmesan cheese. Cut dough crosswise into twelve 1 inch strips. Fold each strip in half lengthwise and pinch edges together; twist. Place twists about 1 inch apart on a lightly greased baking sheet. Repeat with remaining pie crust. Bake in 400 degree oven for 10 to 12 minutes or until golden. Cool on baking sheets. Carefully transfer twists to the Counterparts Container V. Apply the Seal to keep fresh. Makes 24.