| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
14 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sliced almonds |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Butter |
| 2 |
tb |
Light corn syrup |
| 1 |
ts |
Grated lemon peel |
| 1 |
tb |
Lemon juice |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Nutmeg |
| 8 |
oz |
Can Pillsbury refrigerated Crescent Dinner Rolls |
| 1/3 |
c |
Powdered sugar |
| 1/4 |
ts |
Almond extract |
| 1 |
ts |
Up to … |
| 2 |
ts |
Milk |
INSTRUCTIONS
TOPPING
ROLLS
GLAZE
Heat oven to 350 degrees. Grease 9 or 8" round cake pan. Sprinkle almonds
in pan. In small saucepan, combine remaining topping ingredients; bring to
a boil. Reduce heat; simmer 4 minutes, stirring occasionally. Pour mixture
over almonds. In small bowl, combine 1/3 c sugar and nutmeg; mix well.
Separate dough into 2 long rectangles. Overlap long sides; firmly press
perforations and edges to seal. Roll or press out to for 14 x 8" rectangle.
Sprinkle sugar mixture evenly over dough. Starting at longer side, roll up.
Firmly pinch edge and ends to seal. Cut into 1" slices; place, cut side
down, over topping. Bake for 20 to 25 minutes or until golden brown. Invert
onto serving plate. In small bowl, combine powdered sugar, almond extract
and enough milk for desired drizzling consistency; blend until smooth.
Drizzle over rolls. Serve warm.
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