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Baby Elephant Ears

Prep 20 min
Total 45 min
Ingredients 4
Servings 1

Grandmas all over the country have long used scraps of unused pie crust dough to make larger versions of these sweet treats. Our miniature version is just the right size--and much easier to assemble! MORE+ LESS-

By Pillsbury Kitchens

June 17, 2014

Make with

Pillsbury Pie Crust

Ingredients

1/2

cup sugar

teaspoon ground cinnamon

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1/4

cup butter, melted

Steps

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1

Heat oven to 375°F. Place two 12-inch squares waxed paper on work surface.
2

In small bowl, mix sugar and cinnamon.
3

On work surface, unroll 1 crust. Brush with butter; sprinkle with half of the cinnamon sugar.
4

Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.
5

Cut the roll into 12 (1-inch) slices, then press down slightly, and roll individually between the sheets of waxed paper to 1/4-inch slices, replacing waxed paper as needed. Place on ungreased cookie sheets.
6

Bake 20 to 22 minutes or until golden brown and crisp. Cool on cooling rack.

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Expert Tips

Keep an eye on the smallest ears that were cut from the ends, and remove them from the cookie sheet before the larger ears if necessary to prevent burning.
Store in an airtight container between sheets of waxed paper, and serve within 2 days.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 210mg; 9%
Potassium: 0mg; 0%
Total Carbohydrate: 25g; 8%
Dietary Fiber 0g 0% Sugars 8g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 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; 2 1/2 Fat;