Desserts, Snacks ALLERGIES: Wheat
June 10, 2015
These rolls have a crunchy top with a crumbly inside where you taste the subtle hint of lemon.
2 tablespoons Butter (melted)
1 jar Red or Green Maraschino Cherries
1/4 cup Brown Sugar (firmly packed)
1 teaspoon Ground Cinnamon
1 tube Crescent Rolls (8 oz.)
Preheat oven to 375º F.
Drain Maraschino cherries; discard juice or save for another use.
Chop cherries and drain on paper towels.
Combine brown sugar and cinnamon in a small bowl.
Unroll crescent rolls; divide into triangles and brush with melted butter.
Sprinkle each triangle with 1-1/2 teaspoons cinnamon-sugar mixture and top with 1 tablespoon of chopped cherries.
Roll up dough toward pointed end of triangle and place on lightly greased baking sheet.
Brush with butter and sprinkle with remaining cinnamon-sugar mixture.
Bake for 12-15 minutes until golden brown. Serve warm.
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