| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breakfast, From hard c | 15 | Servings | |
INGREDIENTS
| 1 | c | Firmly Packed Brown Sugar |
| 1 | c | Maple Syrup; Divided |
| 1/2 | c | Pecans |
| 1/4 | c | Butter Or Margarine; Melted |
| 1 | pk | (8 Oz) Cream Cheese; Softened |
| 1/4 | c | Powdered Sugar |
| 2 | tb | Butter Or Margarine; Melted |
| 1 | pk | (12 Oz) Refrig. Flaky Biscuits |
| 1 | pk | (6 Oz) Refrig. Flaky Biscuits |
| 15 Biscuit Total |
INSTRUCTIONS
In small bowl, combine brown sugar, 2/3 cup of the maple syrup, pecans, and the 1/4 c melted butter. Pour in bottom of lightly greased 9x13 inch baking dish; set aside. In medium bowl, mix together cream cheese, powdered sugar, and the 2 T melted butter. Flatten each biscuit with palm of hand; fill with 2 tsp cream cheese mixture. Roll up and place seam-side down in pan on top of brown sugar/syrup mixture. Bake in 350 degree oven for 25 to 30 minutes. Invert onto serving plate and drizzle with remaining 1/3 c maple syrup. Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Mar 11, 1998
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