Granite Falls IGA Recipes
https://www.gfiga.com/Recipes/Detail/3861/Crescent_Caramel_Swirl
Crescent Caramel Swirl
The 27th Pillsbury Bake-Off Contest winner
Yield: 12 servings
Preparation Time: 20 min; Total: 55 min
Ingredients
| 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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Nutrition Facts
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.
Directions:
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.
Granite Falls IGA Recipes
https://www.gfiga.com/Recipes/Detail/3861/Crescent_Caramel_Swirl