This recipe for Brunch Crescents, by Lee English, is from The Rushton Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1- 8 oz can Pillsbury refrigerated crescent dinner rolls 1/3 c finely chopped candied fruit 1/8 tsp nutmeg 1/8 tsp cloves
Unroll dough & separate into 8 triangles. Combine fruit, nutmeg & cloves. Spread over each triangle. Roll loosely from shortest side of triangle to opposite point. Place rolls point side down on ungreased cookie sheet, & curve into crescent shape. Bake at 375º for 11 to 13 minutes or until golden brown.
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