ORANGE PULL-APART BREAD
1 tube (8 oz.) refrigerated crescent roll dough
FOR THE GLAZE:
2 tablespoons butter or margarine, softened
2 tablespoons honey
1 teaspoon grated orange peel
Open tube of crescent rolls; do not unroll. Place on a greased baking sheet, forming one long roll. Cut into 12 slices to 2 within 1/8-inch of bottom, being careful not to cut all the way through. Fold down alternating slices from left to right to form a loaf.
Bake at 375 degrees F for 20-25 minutes or until golden brown.
Combine butter, honey and orange peel; brush over the loaf. Serve warm.
Makes 6 servings
Source: Quick Cooking magazine, May/June 1999
1 tube (8 oz.) refrigerated crescent roll dough
FOR THE GLAZE:
2 tablespoons butter or margarine, softened
2 tablespoons honey
1 teaspoon grated orange peel
Open tube of crescent rolls; do not unroll. Place on a greased baking sheet, forming one long roll. Cut into 12 slices to 2 within 1/8-inch of bottom, being careful not to cut all the way through. Fold down alternating slices from left to right to form a loaf.
Bake at 375 degrees F for 20-25 minutes or until golden brown.
Combine butter, honey and orange peel; brush over the loaf. Serve warm.
Makes 6 servings
Source: Quick Cooking magazine, May/June 1999
MsgID: 3154501
Shared by: Betsy at Recipelink.com
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