Crispy Cheese Ball Bites

2 cups shredded Cheddar cheese (1/2 pound)
1/2 cup crumbled blue cheese (2 ounces)
1 (3 ounce) package cream cheese
2 tablespoons milk
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 tablespoon chopped pimiento
1 tablespoon chopped chives
1/2 cup ground or finely chopped nuts
2 11-ounce packages refrigerated cracked wheat or cornbread twists
Servings: 40
Let cheese stand at room temperature before mixing. Beat or process cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir in pimiento and chives. Form into 40 small balls. Roll in nuts, cover, and chill. Open refrigerated twists and unroll. Cut dough in half horizontally to make 4 sections, then cut each section into 5 pieces, each made up of 4 short strips. On a lightly floured surface, use fingers to press and pull strip until it is about 2 inches wide and 5 inches long. Cut in half. Place cheese in center of half, cover with other half, then pull and pinch edges to seal. You will make 20 squares from each package. Cover and chill until ready to fry. Deep fry 2 wrapped cheese balls at a time for 2 to 3 minutes, turning to brown all sides.

Servings: 40