Bake-Off® Contest 38, 1998
Broussard, Louisiana

Tropical Crescent Crunch Rolls

Pineapple cream cheese spread mixes with almonds and dried cranberries in these rolls that tip their hat to the tropics.

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  • prep time 15 min
  • total time 50 min
  • ingredients 9
  • servings 8
 

Ingredients

Topping

1
tablespoon butter or margarine
2
tablespoons packed brown sugar or granulated brown sugar
3
tablespoons sliced almonds

Rolls

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
3
tablespoons pineapple cream cheese spread
2
tablespoons chopped almonds
1
tablespoon packed brown sugar or granulated brown sugar
1/8
teaspoon almond extract
2
tablespoons sweetened dried cranberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spread butter evenly in bottom of ungreased 8- or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and the sliced almonds.
  • 2 If using crescent rolls: Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. If using dough sheet: Unroll dough to form 12x7-inch rectangle.
  • 3 In small bowl, stir cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract until well blended. Spread evenly over dough. Sprinkle with cranberries.
  • 4 Starting at long side, roll up; pinch edge to seal. Cut into 8 pieces. Arrange pieces, cut side up, over topping in pan; press slightly to form round shape.
  • 5 Bake 22 to 27 minutes or until golden brown. Immediately turn pan upside down onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.
  • 1 Heat oven to 350°F. Spread butter evenly in bottom of ungreased 8- or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and the sliced almonds.
  • 2 If using crescent rolls: Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. If using dough sheet: Unroll dough to form 12x7-inch rectangle.
  • 3 In small bowl, stir cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract until well blended. Spread evenly over dough. Sprinkle with cranberries.
  • 4 Starting at long side, roll up; pinch edge to seal. Cut into 8 pieces. Arrange pieces, cut side up, over topping in pan; press slightly to form round shape.
  • 5 Bake 22 to 27 minutes or until golden brown. Immediately turn pan upside down onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.

EXPERT TIPS

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Expert Tips

If you can't find pineapple cream cheese spread, substitute 2 1/2 tablespoons cream cheese mixed with 2 teaspoons drained pineapple tidbits.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
190
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
10mg
10%;
Sodium
270mg
270%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.