Crescent Caramel Swirl (1976) Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter, no sub
2 can: , (8oz) Pillsbury
1/2 cup: Chopped nuts,
-Refrigerated Crescent,
3/4 cup: Firmly packed brown sugar,
-Dinner Rolls,
1 tbsp: Water,
1976: Pillsbury Bake Off Winner,
Directions:
Heat oven to 350 degrees. Melt butter in small saucepan. Coat
bottom and sides of 12-cup bundt pan with 2 T of the melted butter;
sprinkle pan with 3 T of the nuts. Add remaining nuts, brown sugar
and water to remaining melted butter. Bring to a boil, stirring
occasionally. Boil 1 minute, stirring constantly.
Remove dough from cans; do not unroll. Cut each roll into four
slices. Arrange eight slices, cut side down, in nut-lined pan;
separate layers of each pinwheel slightly. Spoon half of brown sugar
mixture over dough. Place remaining dough slices alternately over
bottom layer. Spoon remaining brown sugar mixture over slices.
Bake at 350 degrees for 23 to 33 minutes or until deep golden
brown. Cool 3 minutes. Invert onto serving platter or waxed paper.
Lois Ann Groves, TX.
Submitted By TERRI WOLTMON On 04-09-95
Source from luhu.jp
bottom and sides of 12-cup bundt pan with 2 T of the melted butter;
sprinkle pan with 3 T of the nuts. Add remaining nuts, brown sugar
and water to remaining melted butter. Bring to a boil, stirring
occasionally. Boil 1 minute, stirring constantly.
Remove dough from cans; do not unroll. Cut each roll into four
slices. Arrange eight slices, cut side down, in nut-lined pan;
separate layers of each pinwheel slightly. Spoon half of brown sugar
mixture over dough. Place remaining dough slices alternately over
bottom layer. Spoon remaining brown sugar mixture over slices.
Bake at 350 degrees for 23 to 33 minutes or until deep golden
brown. Cool 3 minutes. Invert onto serving platter or waxed paper.
Lois Ann Groves, TX.
Submitted By TERRI WOLTMON On 04-09-95
Source from luhu.jp