Crescent Caramel Swirl From More Recipes from the Backs of Boxes, Bottles, Cans, and Jars. This recipe won the $25,000 grand prize at the 27th Pillsbury Bake-Off Contest in 1976 1/2 cup margarine or butter 1/2 cup chopped nuts 1 cup firmly packed brown sugar 2 Tablespoons water 2 8-oz cans Pillsbury's Refrigerated Quick Crescent Dinner Rolls Preheat oven to 375 degrees F (or 350 degrees F. for colored fluted tube pan.) In small saucepan, melt margarine. Coat bottom and sides of 12-cup fluted tube pan (do not use pan with removable bottom) with 2 Tablespoons of the melted margarine; sprinkle with 3 Tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining margarine in the saucepan; heat to boiling, stirring occasionally. Remove dough from cans in rolled sections; do not unroll. Cut each section into 4 slices. Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate. Spoon half the caramel sauce over dough. Repeat with remaining dough, topping slices in pan; pour remaining caramel sauce over dough. Bake for 25 to 30 minutes (30-35 minutes for colored fluted tube pan) or until deep golden brown. Cool 3 minutes; turn onto serving platter or waxed paper. Makes 1 coffee cake ring.
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