Cherry-Cinnamon Crisps

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

1: can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

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.

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

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;

*Percent Daily Values are based on a 2,000 calorie diet.

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