1 env. onion soup mix
1/4 c. grated Parmesan cheese
2 tsp. chili powder
1 tsp. ground cumin
1 pkg. (17 1/4 oz.) frozen puff pastry sheets, thawed

Preheat oven to 425 degrees. 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 350 degrees and bake 12 minutes or until golden brown. Makes about 30 twists.