Cherry Cinnamon Cobbler - cooking recipe

Ingredients

1 can (1 lb. 5 oz.) prepared cherry pie filling
1 can Pillsbury refrigerated quick cinnamon rolls
2 Tbsp. butter, melted
1/8 tsp. grated lemon peel
1/4 c. chopped pecans

Preparation

Pour pie filling into an 8-inch round layer pan.
Heat at 400\u00b0 for 15 minutes.
Separate cinnamon rolls and dip edges in butter, then in pecans.
Arrange, topping side up, on top of hot pie filling.
Bake at 400\u00b0 for 25 to 30 minutes, until golden brown. Combine lemon peel and icing; spread on rolls.
Yield:
6 to 8 servings.