La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/3861/Crescent_Caramel_Swirl
Crescent Caramel Swirl
The 27th Pillsbury Bake-Off Contest winner
Yield: 12 servings
Preparation Time: 20 min; Total: 55 min
Ingredients
| 1/2 |
cup |
butter (do not use margarine)
|
|
|
| 1/2 |
cup |
chopped nuts (divided)
|
|
|
| 3/4 |
cup |
packed brown sugar
|
|
|
| 1 |
tablespoon |
water
|
|
|
| 2 |
cans |
(8 oz each) refrigerated Pillsbury Original Crescent Rolls or Crescent Dough Sheets
|
|
|
Directions:
1
Heat oven to 350 degrees F. In 1-quart saucepan, melt butter. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
2
Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3
Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/3861/Crescent_Caramel_Swirl