Last night I was looking for an easy dessert recipe and came upon this. I had leftover cherry filling from my Brie, so this was a great way to use it up. I put in a tbsp. of cherry sauce, hence mine probably look sloppier than the actual recipe would look.
Ingredients:
8 oz. tube refrigerated crescent rolls
12 oz. can cherry pastry filling
2 tbsp. butter melted
2 to 4 tbsp. sugar
cinnamon to taste
Directions:
Separate dough into triangles; place on greased baking sheet. Top each triangle with 2 to 3 teaspoons cherry filling. Roll up each triangle, starting at short end; brush the top of each crescent with butter. Sprinkle with sugar and cinnamon to taste. Bake at 375 degrees for 11 to 13 minutes. Let cool for 5 to 10 minutes.
Servings: 8 (or 4 if you're my family)
8 oz. tube refrigerated crescent rolls
12 oz. can cherry pastry filling
2 tbsp. butter melted
2 to 4 tbsp. sugar
cinnamon to taste
Directions:
Separate dough into triangles; place on greased baking sheet. Top each triangle with 2 to 3 teaspoons cherry filling. Roll up each triangle, starting at short end; brush the top of each crescent with butter. Sprinkle with sugar and cinnamon to taste. Bake at 375 degrees for 11 to 13 minutes. Let cool for 5 to 10 minutes.
Servings: 8 (or 4 if you're my family)
Gooseberry Patch: Almost Homemade
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