Cherry-Cinnamon Crisps

Refrigerated crescent rolls transform into elegant breakfast pastries filled with tangy dried cherries.

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  • prep time 20 min
  • total time 40 min
  • ingredients 5
  • servings 6
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/3
cup chopped dried cherries
1/4
cup butter or margarine, melted
1/4
cup sugar
1
teaspoon ground cinnamon

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Grease 2 cookie sheets with shortening, or spray with cooking spray.
  • 2 If using crescent rolls: Unroll dough; separate into 2 rectangles, about 7x6 inches each. Press perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles, about 7x6-inches each.
  • 3 Sprinkle cherries evenly over dough, pressing into dough. Brush rectangles with half of the butter. In small bowl, mix sugar and cinnamon. Sprinkle half of sugar mixture evenly over dough.
  • 4 Starting with one short side of each rectangle, roll up; pinch edge to seal. With serrated knife, cut each roll into 3 slices. Place each slice, cut side down, between 2 sheets of plastic wrap or waxed paper; roll or press each into 5-inch round. Remove plastic wrap; place 2 inches apart on cookie sheets.
  • 5 Brush rounds with remaining butter; sprinkle with remaining sugar mixture. Cover rounds with plastic wrap or waxed paper; press or roll sugar mixture into dough.
  • 6 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.
  • 1 Heat oven to 375°F. Grease 2 cookie sheets with shortening, or spray with cooking spray.
  • 2 If using crescent rolls: Unroll dough; separate into 2 rectangles, about 7x6 inches each. Press perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles, about 7x6-inches each.
  • 3 Sprinkle cherries evenly over dough, pressing into dough. Brush rectangles with half of the butter. In small bowl, mix sugar and cinnamon. Sprinkle half of sugar mixture evenly over dough.
  • 4 Starting with one short side of each rectangle, roll up; pinch edge to seal. With serrated knife, cut each roll into 3 slices. Place each slice, cut side down, between 2 sheets of plastic wrap or waxed paper; roll or press each into 5-inch round. Remove plastic wrap; place 2 inches apart on cookie sheets.
  • 5 Brush rounds with remaining butter; sprinkle with remaining sugar mixture. Cover rounds with plastic wrap or waxed paper; press or roll sugar mixture into dough.
  • 6 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.

EXPERT TIPS

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Expert Tips

The easiest way to flatten the dough for these melt-in-your-mouth pastries is with a rolling pin.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
270
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
20mg
20%;
Sodium
350mg
350%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.