|
|
Reynolds®
Parchment Paper
|
|
1
|
package
(8 oz.) refrigerated crescent dinner rolls
|
|
1/4
|
cup
sweetened dried cranberries
|
|
1/4
|
cup finely
chopped pecans
|
|
1
|
tablespoon
packed brown sugar
|
|
|
GLAZE:
|
|
1/2
|
cup
powdered sugar
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|
1
|
tablespoon
fresh orange juice
|
|
1/2
|
teaspoon grated
orange peel
|
PREHEAT oven to 350°F. Line cookie sheet with
Reynolds Parchment Paper.
UNROLL crescent roll dough on parchment paper
to form 12x7-inch rectangle; firmly press perforations to seal. Sprinkle dough evenly with cranberries, pecans
and brown sugar. Roll up starting at
long side; pinch edge to seal. Cut into
16 pieces. Press slightly to form round
shape.
ARRANGE pieces, cut side up, 2 inches apart
on parchment-lined cookie sheet.
BAKE 13 to 15 minutes or until golden
brown.
MIX powdered sugar, juice and grated
orange peel in small bowl until well blended. Drizzle
glaze over warm rolls. Serve
immediately./span
Number of Servings: 16
Nutrition Information:
(Per Serving)
| calories | | 83 |
| grams fat | | 4 |
| % calories from fat | | 37 |
| milligrams cholesterol | | 0 |
| milligrams sodium | | 112 |
| grams carbohydrates | | 13 |
| grams protein | | 1 |
| grams sugar | | 2 |
