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1
Preheat the oven to 450F.
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2
Lightly oil two baking sheets.
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3
In a small bowl, stir together the oil and garlic.
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4
In another small bowl, combine the cheese, parsley, thyme, rosemary, salt, and pepper.
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5
On a lightly floured surface, stretch or roll a ball of dough into a 6 x 8-inch rectangle.
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6
Brush the surface generously with some of the garlic oil and sprinkle with 1/4 cup of the cheese-herb mixture.
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7
Fold the dough crosswise over itself, so the herb mixture is now tucked in the middle.
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8
Using a lightly floured rolling pin, roll out the dough to form a roughly 6 x 10-inch rectangle, about 1 inch thick.
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9
Repeat with the second ball of dough.
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10
Using a pizza cutter or sharp knife, cut each rectangle of dough lengthwise into 6 strips, about 1 inch wide.
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11
Then cut the strips crosswise in half, so you end up with 24 pieces, each about 5 inches long.
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12
Grab each dough strip with both hands and twist both ends several times in opposite directions to coil into a twist.
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13
Place the twists on the prepared pan, 1 inch apart.
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14
Brush the twists with more garlic oil.
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15
Bake the twists, rotating the pan halfway through cooking so they brown evenly, until golden, roughly 15 minutes.
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16
Immediately after baking, roll the hot twists in the remaining cheese-herb mixture until well coated.
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17
Serve warm or at room temperature.
