Recipe: Quick Breakfast Rolls (using bananas and refrigerated crescent roll dough)

QUICK BREAKFAST ROLLS

1/4 cup sliced almonds, toasted
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons margarine, divided
1 large ripe Dole Banana, peeled, chopped
1 (8 oz) package refrigerator crescent rolls

Preheat oven to 375 degrees F. Spray 12 muffin pan cups with vegetable cooking spray.

Combine almonds, brown sugar, cinnamon and nutmeg, in small bowl.

Place 1 teaspoon margarine and 1 tablespoon of the almond mixture in each prepared muffin cup.

Stir the chopped banana into remaining almond mixture.

Unroll crescent dough from package and pinch seams together. Spread banana mixture over dough. Roll up from long side. Cut into 12 pieces and place each spiral in a prepared muffin cup.

Bake at 375 degrees 20 to 25 minutes.

Loosen edges; invert muffin pan onto serving plate. Serve while warm.

Serve with fresh fruit orange wedges, grapes and strawberries, if desired.

Yield: 12 rolls
Source: Dole Foods