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The 27th Pillsbury Bake-Off Contest winner
Yield: 12 servings
Preparation Time: 20 min; Total: 55 min
1/2 | cup | butter (do not use margarine) | |
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1/2 | cup | chopped nuts (divided) | |
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3/4 | cup | packed brown sugar | |
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1 | tablespoon | water | |
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2 | cans | (8 oz each) refrigerated Pillsbury Original Crescent Rolls or Crescent Dough Sheets | |
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Yield: 12 servings
Approximate Nutrient Content per serving:
Calories: | 300 | |
Calories From Fat: | 171 | |
Total Fat: | 19g | |
Saturated Fat: | 8g | |
Cholesterol: | 20mg | |
Sodium: | 350mg | |
Total Carbohydrates: | 29g | |
Dietary Fiber: | 0g | |
Sugars: | 16g | |
Protein: | 3g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
https://tops.ads.webstophq.com/Recipes/Detail/3861/
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