or anyone with little ones. Roy brought home the wrong cans of rolls for Monkey bread for my mini-thanksgiving, so they have been sitting in the fridge since. Yesterday I was browsing thru some old books and came across these little goodies from the Pillsbury Bake Off - 1970 - made them up out of one of the cans and they were very tasty. Thought of you, Erin, they would be fun to make with the kids.
Crescent Twists
2 T. sugar
1 tsp. nutmeg
2 cans (8-oz. each) Pillsbury Quick Crescent Dinner Rolls
1/4 cup butter
8 T. any flavor fruit preserves
Chopped nuts or sliced almonds opt.
Glaze:
1/2 cup sifted powdered sugar
1 T milk
1/2 tsp. lemon zest
1/2 tsp. vanilla
Oven 375 F. makes 8 large rolls
Grease bottom and sides of 13X9” baking pan.
Combine sugar & nutmeg; set aside.
Separate crescent dough from each can into 4 rectangles.
Overlap edges; firmly press perforations to seal (to prevent separation during baking.)
Roll or pat out to form 2 rectangles about 15X8”.
Brush dough with melted butter & sprinkle with sugar mixture.
With a sharp knife or pastry cutter, cut eight 15X1” strips from each rectangle.
Place sugared sides of 2 strips together; twist and form into a coil in prepared baking pan.
Spread 1 T. preserves over each roll.
Bake for 20 – 25 minutes till golden brown and center is not longer doughy.
Remove from pan while warm.
Drizzle with glaze; if desire, sprinkle with nuts. Serve warm or cool.
Glaze: In small bowl, combine all ingred.; blend till smooth.
To make ahead: prepare, ocver and refrigerate up to 2 hours before baking. Bake as directed.
Rolls may be prepared as directed in 8 or 9” square pan using half the recipe.
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I used Blackberry jam and we both really liked them and I'm having one with my coffee right now!!
Crescent Twists
2 T. sugar
1 tsp. nutmeg
2 cans (8-oz. each) Pillsbury Quick Crescent Dinner Rolls
1/4 cup butter
8 T. any flavor fruit preserves
Chopped nuts or sliced almonds opt.
Glaze:
1/2 cup sifted powdered sugar
1 T milk
1/2 tsp. lemon zest
1/2 tsp. vanilla
Oven 375 F. makes 8 large rolls
Grease bottom and sides of 13X9” baking pan.
Combine sugar & nutmeg; set aside.
Separate crescent dough from each can into 4 rectangles.
Overlap edges; firmly press perforations to seal (to prevent separation during baking.)
Roll or pat out to form 2 rectangles about 15X8”.
Brush dough with melted butter & sprinkle with sugar mixture.
With a sharp knife or pastry cutter, cut eight 15X1” strips from each rectangle.
Place sugared sides of 2 strips together; twist and form into a coil in prepared baking pan.
Spread 1 T. preserves over each roll.
Bake for 20 – 25 minutes till golden brown and center is not longer doughy.
Remove from pan while warm.
Drizzle with glaze; if desire, sprinkle with nuts. Serve warm or cool.
Glaze: In small bowl, combine all ingred.; blend till smooth.
To make ahead: prepare, ocver and refrigerate up to 2 hours before baking. Bake as directed.
Rolls may be prepared as directed in 8 or 9” square pan using half the recipe.
-----
I used Blackberry jam and we both really liked them and I'm having one with my coffee right now!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com