Can't Wait Cranberry-Pecan-Stuffing Crescents

You'll be thankful when you bite into these warm, buttery, stuffing and cranberry filled crescents!

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Member Recipe By evegene

ingredients 6
Prep Time 15 min
Total Time 35 min

Ingredients

: 1 - Pillsbury® Big & Buttery Refrigerated Crescent Dinner Rolls 12 oz (8 ct)

2: cups water, divided

1/4: cup butter

: 1 - 6 oz box turkey flavored stuffing mix

1: Tbsp chopped pecans

: 1 - 14 oz can whole berry cranberry sauce

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Directions

1 Heat oven to 350 degrees. Spray 16 cups of a 24 ct. non-stick mini muffin pan with cooking spray. Cut each crescent dough piece into 2 triangles (16 pieces total). Press centers of dough into the muffin cups letting corners overlap the edge of the cups.
2 In a medium saucepan bring 1 1/2 cups water and butter to a boil. Stir in the stuffing mix, remove from heat and cover for 5 minutes. Add pecans. Fill crescents with stuffing mix. Make a well in the center of each.
3 Heat cranberry sauce in a medium saucepan over medium-high heat, stirring frequently until hot. Remove from heat and fill wells with whole cranberries. Fold dough over top of the stuffing/cranberry on the 8 with short overlapping pieces. On the remaining 8 with long pieces of overlapping dough simply tie once over the top of the stuffing/cranberry filling. Bake 12-14 minutes until light golden brown. Let cool 5 minutes. Serve warm.
4 While crescents are baking, add the remaining 1/2 cup water to the remaining cranberry sauce. Return to heat and bring to a boil. Pour sauce through a fine sieve, pressing cranberries with the back of a spoon, if necessary. Serve sauce warm, for drizzling over crescents.

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evegene

report Posted Nov. 15, 2011 9:51 PM

Use leftovers from Thanksgiving! Add cooked turkey to the stuffing. Bake in a regular-size muffin pan (do not cut the crescent dough pieces into 2 triangles). Serve drizzled with warm gravy and garnish with a heaping spoon of cranberry sauce. Makes 8 dinner-size servings.