Pecan Sweet Rolls 2 tubes (8 ounces each) refrigerated crescent rolls 4 tablespoons butter or margarine, melted, divided 1/2 cup chopped pecans 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup confectioners' sugar 2 tablespoons maple syrup
Unroll crescent dough and separate into eight rectangles; seal perforations. Brush with 2 tablespoons butter. Combine the pecans, sugar, cinnamon and nutmeg; mix well. Sprinkle 1 tablespoon over each rectangle; gently press into dough. Roll up jelly-roll style, starting at a long side. Pinch seams to seal. Twist two or three times. Cut six shallow diagonal slits in each roll. Shape each into a ring; pinch ends together. Place on a greased baking sheet; brush with remaining butter. Bake at 375° for 12-14 minutes or until golden brown. Combine confectioners' sugar and syrup until smooth; drizzle over the warm rolls. Makes 8 rolls _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
