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Ruth Boudreaux
Broussard, Louisiana
Tropical Crescent Crunch Rolls
Tropical Crescent Crunch Rolls
- Prep Time 15 min
- Total 50 min
- Ingredients 9
- Servings 8
Ingredients
Topping
- 1 tablespoon margarine or butter
- 2 tablespoons brown sugar or granulated brown sugar
- 3 tablespoons sliced almonds
Rolls
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 3 tablespoons soft cream cheese with pineapple
- 2 tablespoons chopped almonds
- 1 tablespoon brown sugar or granulated brown sugar
- 1/8 teaspoon almond extract
- 2 tablespoons sweetened dried cranberries
Instructions
-
Step1Heat oven to 350°F. Spread margarine evenly in bottom of ungreased 8 or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and sliced almonds.
-
Step2Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. In small bowl, combine cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract; mix well. Spread evenly over dough. Sprinkle with cranberries.
-
Step3Starting at long side, roll up; pinch edge to seal. Cut into 8 pieces. Arrange pieces, cut side up, over topping in pan; press slightly to form round shape.
-
Step4Bake at 350°F. for 22 to 27 minutes or until golden brown. Immediately invert pan onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.
Nutrition
190
Calories
11g
Total Fat
3g
Protein
19g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Roll
- Calories
- 190
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 5mg
- 2%
- Sodium
- 250mg
- 10%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 9g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1/2 Fruit; 2 Fat;Tips from the
Pillsbury Kitchens
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