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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Jill Cooley of Raleigh, North Carolina relies on tubes of refrigerated crescent roll dough to create these tender treats. Loaded with chopped pecans, cinnamon and nutmeg, the eye-appealing rings feature a sweet glaze. Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
4 tablespoons butter, 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 |
Directions:
1. Unroll crescent dough and separate into eight rectangles; seal perforations. Brush with 2 tablespoons butter. In a small bowl, combine the pecans, sugar, cinnamon and nutmeg.
2. 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.
3. 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.
4. Bake at 375° for 12-14 minutes or until golden brown. In a small bowl, combine confectioners' sugar and syrup until smooth; drizzle over the warm rolls. Yield: 8 rolls.
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