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Caramel-Cinnamon-Strawberry Crescents

Caramel-Cinnamon-Strawberry Crescents
  • Prep 20 min
  • Total 35 min
  • Ingredients 5
  • Servings 8
Enjoy that summer strawberry flavor all year 'round with these caramel strawberry crescents that use frozen strawberries for ease and convenience.
Updated October 12, 2018
Make With
Make With
Pillsbury Crescents

Ingredients

  • 1/2 cup frozen strawberries, thawed
  • 1/4 cup dulce de leche caramel sauce
  • 1 teaspoon ground cinnamon
  • 1 tablespoon powdered sugar
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps

  • 1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In 1-quart saucepan, cook strawberries, caramel and 1/2 teaspoon of the cinnamon over medium heat, stirring constantly, 6 to 8 minutes or until bubbling and thickened, breaking up any large pieces of strawberry as it cooks.
  • 2
    In small bowl, mix remaining 1/2 teaspoon cinnamon and the powdered sugar; set aside.
  • 3
    Separate dough into 8 triangles. Spread a heaping teaspoon of filling on each triangle, leaving 1/4-inch border. Loosely roll each crescent up, and place on cookie sheet, leaving tips straight. Bake 13 to 14 minutes or until golden brown. Transfer crescents to cooling rack; cool 4 minutes, then sprinkle tops with powdered sugar mixture and serve.

  • You can use strawberry marmalade (not jam) in place of the frozen strawberries.
  • You can prepare the filling a day ahead. Just cover and refrigerate until ready to use.

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
55mg
2%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
2%
2%
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; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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