|Piecrust mix||1 Pound (For A 2 Crust Pie)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Cold water||2 Tablespoon|
|Butter||2 Tablespoon, chilled|
Blend pie crust mix and cheese in a bowl; add the cold water according to the package directions.
Roll the dough on a lightly floured surface into a rectangle, about 16x10 inches.
Using 1 1/2 tablespoons of the butter, place thin slices evenly over half of the dough; fold the other half over it.
Using a rolling pin, press the open edges to seal.
Repeat procedure using remaining butter; fold dough and seal edges.
Chill thoroughly, about 1 hour.
Roll the chilled dough on a lightly floured surface into a 12x6-inch rectangle.
Cut into 4x 1/2-inch strips.
Twist each strip by holding both ends and turning in opposite directions; press ends onto un greased baking sheets.
Bake at 425°F about 10 minutes, or until twists are golden brown