Anchovy Twist

8 ozs. soft cream cheese 
1 c. soft butter or margarine 
2 1/4 c. flour
4 2-oz. cans anchovy fillets (these are flat)
1 egg, slightly beaten

• Beat cream cheese and butter together, stir in flour and mix well.
• Wrap dough in wax paper and chill at least 4 hours or overnight.
• Preheat oven to 375°.
• Divide dough into quarters.
• Roll out one quarter on a lightly floured board to rectangle about 12 by 6 inches.
• Pat excess oil from one can of anchovy fillets and line up fillets in rows, 1/2 inch apart over half the dough.
• Moisten dough between fillets with water.
• Fold over the other half of dough and press down in between fillets, cut into sticks so that each one encloses an anchovy.
• Twist slightly and place on baking sheet.
• Brush with egg and bake 15 minutes or until lightly browned and done.
• Repeat with remaining dough and anchovies.

Note: These will keep in a tightly covered tin for two weeks.

48 twists