Crescent Bear Claws

Almond flavor highlights the special filling in these fun rolls--bread crumbs are the secret ingredient inside.

  • prep time 20 min
  • total time 45 min
  • ingredients 14
  • servings 6

Ingredients

Filling

1
egg
2
tablespoons milk
1
cup Progresso® plain bread crumbs
2
tablespoons granulated sugar
2
tablespoons butter or margarine, melted
1/4
cup water
2
teaspoons almond extract

Glaze

1/2
cup granulated sugar
1/4
cup water
1
tablespoon light corn syrup

Rolls

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3
to 1/2 cup sliced almonds

Icing

1
cup powdered sugar
2
tablespoons water
  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg lightly with wire whisk. Place half of egg (about 1 1/2 tablespoons) in custard cup; beat in milk until blended. Set aside. To remaining egg in bowl, stir in remaining filling ingredients until well blended.
  • 2 Meanwhile, in heavy 1-quart saucepan, mix glaze ingredients. Heat to boiling. Remove from heat.
  • 3 If using crescent rolls: On lightly floured work surface, unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured work surface, unroll dough; press into 12x8-inch rectangle.
  • 4 Spoon filling into 12x2-inch strip lengthwise down center 1/3 of dough. Fold 1/3 of dough over filling. Fold filling-topped section over last 1/3 of dough so seam is on bottom of folded dough. With hand, gently flatten 1-inch-wide strip of dough along one long side of folded dough. Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch-long cuts about 1/2 inch apart.
  • 5 Lightly brush egg-milk mixture over each pastry. Place almonds on plate; turn each pastry upside down onto almonds and press gently so almonds stick to dough. Place almond side up on cookie sheet, spreading each cut slightly to form claw shape. Sprinkle remaining almonds over top of pastries.
  • 6 Bake 15 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes. Drizzle cooled glaze over each pastry. In another small bowl, mix icing ingredients until smooth (if icing is too thick, add 1/2 teaspoon water at a time until drizzling consistency). Drizzle icing over cooled pastries.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Bear Claw
    Calories
    470
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    480mg
    480%;
    Total Carbohydrate
    72g
    72%
    (Dietary Fiber
    2g
    2%
      Sugars
    45g
    45%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 3 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:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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