Posted: 4/8/2012 10:54:24 AM
I would just like to say, try your best to get the seamless type of dough to make this recipe. The first time I made it, I used the regular type that makes 8 crescent rolls. I found it very difficult to transfer the dough without the seams coming open. It was still delicious, I just wanted it to look better. I am making it again today (but was still not able to find the seamless dough). I did pinch all the seams together, as instructed, but also rolled the dough out a bit more. It was still very tough to transfer neatly.Going to be baking it shortly.Hopefully it will be as pretty as it tastes!