- 1 tube (8 ounces) refrigerated crescent rolls
- 1/3 cup sour cream
- 1 to 2 tablespoons herb with garlic soup mix
- Unroll crescent dough into one long rectangle; seal seams and perforations. Combine sour cream and soup mix; spread over dough. Cut into 1-in. strips. Loosely twist strips and place on an ungreased baking sheet.
- Bake at 375° for 11-13 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Garlic Herb Twists in Quick Cooking March/April 2005, p31
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