Recipe: Easy Apple Strudel (Pillsbury crescent roll dough, 1985)

EASY APPLE STRUDEL



3 tablespoons Parkay margarine
1/3 cup dry bread crumbs
2 cups finely chopped apples
1/4 cup raisins
1/4 cup sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice
1 teaspoon vanilla
1 (8-oz.) can Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 egg, beaten
Powdered sugar

In small saucepan, melt margarine; add crumbs. Simmer 1 to 2 minutes or until crumbs are golden brown, stirring constantly.

In large bowl, combine apples, raisins, sugar, cinnamon, lemon juice and vanilla; toss lightly.

Heat oven to 350 degrees F. Lightly grease 15x10-inch jelly roll pan.

On waxed paper, unroll dough into 2 long rectangles. Overlap long sides of rectangles 1 inch; press perforations and edges to seal. Press or roll to 13x9-inch rectangle. Spread crumb mixture over dough to within 1/2 inch of edge. Starting on the 13-inch side of the rectangle, spoon apple mixture over 1/3 of dough to within 1 inch of the edges.

Starting with the apple side, roll up jelly roll fashion. Place seam side down on prepared pan. Remove waxed paper; tuck under ends. Brush with egg.

Bake at 350 degrees F for 25 to 30 minutes or until deep golden brown. Sprinkle with powdered sugar. Cool 5 to 10 minutes.

Carefully remove from pan using 2 spatulas. Serve with whipped cream, if desired.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Incredible Crescents, The Pillsbury Company, 1985