Yield: 16 Servings
|5 tablespoons||Butter or margarine|
|⅔ cup||Confectioner's sugar|
|½ cup||Chopped nuts|
|1 teaspoon||Vanilla (up to 2)|
|2 cans||(8 oz) refrigerated crescent dinner rolls|
Preheat oven to 375 F. In small saucepan, melt butter. Remove from heat.
Stir in sugar, nuts, honey and vanilla. Spoon scant tablespoon into each of 16 deep muffin cups. Remove crescents from can in rolled sections. Do not unroll. Cut each roll into 4 sections lenthwise, then crosswise. Place cut side down, over mixture in prepared muffin cups. Place pans on foil or cookie sheet during baking to guard against spillage. Bake for 15-20 minutes until golden brown. Immediately turn onto cooling rack or waxed paper. MC formatting by bobbi744@...
NOTES : Can be cut in half, using one can of refrigerated rolls. Absolutely wonderful for breakfast or dessert.
Recipe by: Pillsbury Bake Off, 1975 Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <bobbi744@...> on Nov 25, 1997