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Steps
1
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x8-inch rectangle.
2
In small bowl, mix butter, brown sugar and apricots. Spread to within 1/2 inch of dough edges. Sprinkle with almonds.
3
Starting with long side of rectangle, roll up; pinch edge to seal. With serrated knife, cut into 12 slices. Arrange slices on cookie sheet in a circle, overlapping slightly.
4
Bake 15 to 20 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack.
5
In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over warm crescent ring.
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To bring out the flavor, toast almonds in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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