Miniature cocktail blintzes

Yield: 1 servings

Measure Ingredient
2 mediums Loaves white bread; sliced
1 cup Sour cream
6 ounces Cream cheese
¼ pounds Butter
\N \N Cinnamon-sugar mixture

Slice off crusts of bread slices and roll bread thin with a rolling pin.

Combine sour cream with cream cheese; spread on bread, roll up and dip in melted butter, then into cinnamon-sugar mixture. Freeze in plastic bag.

When ready to serve, heat at 400 degrees F for about 15 minutes until lightly browned and heated through. Serve with sour cream or applesauce.

Recipe by: Sheila Heller

Recipe by: Temple Beth Am Sisterhood, Abington PA Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@...> on Jan 04, 1999, converted by MM_Buster v2.0l.

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