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Tropical Crescent Crunch Rolls

Tropical Crescent Crunch Rolls
  • Prep 15 min
  • Total 50 min
  • Ingredients 9
  • Servings 8
Updated October 22, 2018
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Ruth Boudreaux
Broussard, Louisiana

Ingredients

Topping

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

Rolls

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 3 tablespoons soft cream cheese with pineapple
  • 2 tablespoons chopped almonds
  • 1 tablespoon brown sugar or granulated brown sugar
  • 1/8 teaspoon almond extract
  • 2 tablespoons sweetened dried cranberries

Steps

  • 1
    Heat oven to 350°F. Spread margarine evenly in bottom of ungreased 8 or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and sliced almonds.
  • 2
    Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. In small bowl, combine cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract; mix well. Spread evenly over dough. Sprinkle with cranberries.
  • 3
    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.
  • 4
    Bake at 350°F. for 22 to 27 minutes or until golden brown. Immediately invert pan onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.

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

Nutrition Facts

Serving Size: 1 Roll
Calories
190
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
5mg
2%
Sodium
250mg
10%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
9g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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