Cookies ‘n Crescents Sweet Rolls [from Pillsbury]
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | 8-oz. Pillsbury | |
| Refrigerated Crescent | ||
| Dinner Rolls | ||
| 6 | Inches Pillsbury | |
| Refrigerated Chocolate | ||
| Chip | ||
| Cookies from 18-oz. | ||
| pkg. | ||
| 1/4 | c | Chopped pecans |
| 2/3 | c | Powdered sugar |
| 1/4 | t | Vanilla |
| 3 | t | Milk, up to 4 |
| rolls |
INSTRUCTIONS
1998 Heat oven to 350 F. Lightly spray 9-inch round cake pan or glass pie pan with nonstick cooking spray. Separate crescent dough into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkle with pecans. Starting at long side, roll up jelly roll fashion; pinch seam to seal. Cut into 12 pieces. Arrange pieces, cut side up, in spray-coated dish. Bake at 350 F. for 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes. Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm. Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Mar 25,
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Nutrition (calculated from recipe ingredients)
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Calories: 1449
Calories From Fat: 493
Total Fat: 60.2g
Cholesterol: 2.3mg
Sodium: 206mg
Potassium: 203.9mg
Carbohydrates: 241.1g
Fiber: 10.3g
Sugar: 149.8g
Protein: 10.3g