We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Crescent Hearts

(30)
  0 reviews
  • 45 min prep time
  • 1 hr 15 min total time
  • 3 ingredients
  • 16 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Try this deliciously easy version of a French bakery specialty.

Ingredients

3
tablespoons red sugar
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
2
tablespoons butter or margarine, melted

Steps

  • 1 Lightly grease cookie sheets. Sprinkle cutting board with half of sugar.
  • 2 If using crescent rolls: On sugar-sprinkled board, unroll dough and separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into sugar. If using dough sheet: On sugar-sprinkled board, unroll dough and cut into 4 rectangles. Lightly press dough into sugar.
  • 3 Brush rectangles with 1 tablespoon of the butter; sprinkle with remaining half of sugar. Place 1 rectangle on top of another. Starting with both of the shortest sides, roll up each side until rolls meet in center. Repeat with remaining 2 rectangles. Refrigerate dough rolls about 30 minutes or until dough is firm.
  • 4 Heat oven to 375°F. Grease cookie sheets. With serrated knife, cut each roll into 8 slices, forming a total of 16 slices. Place slices, cut side down, 2 inches apart on cookie sheets. Pinch bottom edge of each slice to form a heart shape. Brush with remaining tablespoon butter.
  • 5 Bake 9 to 13 minutes or until golden brown. If necessary, gently reroll cookies. Immediately remove from cookie sheets to cooling rack.
  • 1 Lightly grease cookie sheets. Sprinkle cutting board with half of sugar.
  • 2 If using crescent rolls: On sugar-sprinkled board, unroll dough and separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into sugar. If using dough sheet: On sugar-sprinkled board, unroll dough and cut into 4 rectangles. Lightly press dough into sugar.
  • 3 Brush rectangles with 1 tablespoon of the butter; sprinkle with remaining half of sugar. Place 1 rectangle on top of another. Starting with both of the shortest sides, roll up each side until rolls meet in center. Repeat with remaining 2 rectangles. Refrigerate dough rolls about 30 minutes or until dough is firm.
  • 4 Heat oven to 375°F. Grease cookie sheets. With serrated knife, cut each roll into 8 slices, forming a total of 16 slices. Place slices, cut side down, 2 inches apart on cookie sheets. Pinch bottom edge of each slice to form a heart shape. Brush with remaining tablespoon butter.
  • 5 Bake 9 to 13 minutes or until golden brown. If necessary, gently reroll cookies. Immediately remove from cookie sheets to cooling rack.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
120mg
5%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved