Recipe: Crescent Walnut-Raisin Potica (using refrigerated crescent roll dough)

CRESCENT WALNUT-RAISIN POTICA

1 cup chopped walnuts
1/2 cup raisins
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
1 tablespoon half-and- half
1 tablespoon honey
1 egg
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
FOR THE ICING:
1/2 cup powdered sugar
1/8 teaspoon almond extract
1 1/2 to 2 teaspoons milk or half-and-half

Heat oven to 375 degrees F. Grease cookie sheet with shortening or spray with cooking spray.

In food processor, grind all bread ingredients except dough; set aside.

On lightly floured surface, unroll dough into 1 large rectangle; press or roll into 14x10-inch rectangle, firmly pressing perforations to seal. Spread nut mixture evenly over dough to within 1/2 inch of long sides.

Starting with one long side, tightly roll up dough, carefully stretching roll until 17 inches long; press edge and ends to seal. Place on cookie sheet; loosely coil into spiral shape.

Bake 28 to 33 minutes or until deep golden brown. If bread is browning too quickly, cover loosely with foil. Cool on cookie sheet 10 minutes.

Meanwhile, to make the icing, in small bowl, mix powdered sugar, almond extract and enough milk until smooth and desired drizzling consistency.

Drizzle icing over warm bread. Cut into wedges; serve warm.

Makes 16 servings
From: Recipelink.com
Source: Recipe booklet: Pillsbury Make-It-Easy, Pillsbury No. 7.3, 2005