1 envelope of onion soup mix 1/4 cup of grated Parmesan cheese 2 teaspoons of chili powder 1 teaspoon of ground cumin 1 package of (17 1/4 oz.) frozen puff pastry sheets, thawed
Preheat oven to 425ºF. In medium bowl, combine all ingredients except pastry sheets; set aside. Unfold 1 pastry sheet and sprinkle with 1/2 soup mixture; top with remaining pastry sheet. With rolling pin, lightly roll layered sheets into a 15 x 11 inch rectangle. Sprinkle top pastry sheet with remaining soup mixture, then, with rolling pin, lightly roll mixture in pastry. Cut pastry into 30 (1/2 x 11 inch) strips; twist strips. Arrange on two ungreased baking sheet. Decrease heat to 350ºF. and bake 12 minutes or until golden brown. Makes about 30 twists.
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