|½ cup||Dairy sour cream|
|8 ounces||Pkg refrigerator crescent rolls (1 3/8-oz size) dry onion soup mix|
Preheat oven to 375-F.
In small bowl, combine sour cream and onion soup mix.
Spread out one rectangular section of roll dough. Cut in half crosswise. Cut each half lengthwise into four strips. Repeat with other section of dough.
Spread each strip evenly with 1 tsp of the sour cream mixture. Twist each strip loosely 5 times. Place on ungreased cookie sheet.
Bake 10 to 12 minutes, or until golden brown. Serve hot.
Source: Mom's old magazine clippings- 1940's to 1970's McCall's, January 1971 Converted by MMCONV vers. 1⅖
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