Ingredients
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8 ounces refrigerated crescent dinner rolls
Cinnamon Nut Filling
1/2 cup brown sugar
1/2 cup walnuts or 1/2 cup pecans
2 tablespoons butter, softened
1/2 teaspoon cinnamon
Chocolate Filling
4 tablespoons semi-sweet chocolate chips
Peanut Butter Filling
2 tablespoons peanut butter
3 tablespoons peanut butter chips
Fruit Filling
1/2 cup pie filling, mashed
Frosting
1/2 cup powdered sugar
2 1/2 2 1/2 teaspoons water or 2 1/2 teaspoons orange juice
Preparation
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Preheat oven to 350 degrees. Cover a baking sheet with Reynolds Release aluminum foil or parchment paper.
Mix filling ingredients together in a small bowl, if necessary.
Unroll dough and divide into crescents. Divide filling and spoon it onto the wide ends of the crescents, spreading to within one inch of the point.
Starting with the wide end, roll up each crescent loowly and shape into a half moon. Place one inch apart on the baking sheet.
Bake rolls until golden, about 15 minutes. Cool 10 minutes on a wire rack.
Mix up frosting with desired liquid. Drizzle over the warm rolls.
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