Nutty, not too sweet crescent rolls
Your girlfriends just called and you invited them over for coffee/tea but you are out of cookies and there is no time to go to the bakery? Don't worry. Do you have Pillsbury crescent rolls in your refrigerator? I always do, I like them because they are so versatile, you can do so much with them, like delicious nutty crescent rolls. Here is what you do:
Prepare your ingredients ahead of time before you turn the oven on.
Preheat oven to 375,as per baking instructions in the package of:
2 tubes of Pillsbury crescent rolls
2/3 cup of coarse chopped pecan - you can use slivered almonds or walnuts or hazelnuts, your choice.
1/3 cup of brown sugar
4 tablespoons melted butter or Smart Balance - The butter will help the pecan/sugar mix stick to the dough.
2 ungreased cookie sheets
Instructions:
Mix the pecan pieces and the brown sugar, this will make it easier to use and also help the sugar melt faster as the rolls have a short baking time. Depending on how much you use in your rolls, you might have some left over mix so just place on ziplock bag and refrigerate for next time.
On a cutting board, spread the dough triangles. With a pastry brush spread the melted butter on the surface. Next, place one rounded tablespoon of the pecan sugar mix along the center and the length of the triangle, a little bit more on the wider part of it. Then, carefully roll the crescent roll as directed in the package instructions and transfer to a cookie sheet. Bake for the time directed on the packaging but keep an eye on them, they can go from golden brown to burned, very fast.
After baked, promptly remove from cookie sheets as they will be hot and are less likely to stick to baking surface. Place on cooling rack for about 5 minutes. Serve warm or completely cooled, either way, they will be delicious.
Preparation time: 15 minutes. Bake time: 11 - 12 minutes. Yield: 16 rolls.