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Crescent Caramel Swirl Recipe

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This recipe for Crescent Caramel Swirl, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa Little
Added: Friday, March 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter (do not use margarine)
1/2 c. chopped nuts
3/4 c. firmly packed brown sugar
1 tbsp. water
2 (8 oz.) refrigerated crescent dinner rolls

Directions:
Directions:
1. Heat oven to 350F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tbsp. of the melted butter; sprinkle pan with 3 tbsp. of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to boil, stirring occasionally. Boil 1 minute, stirring constantly.
2. Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture on dough. Place remaining 8 dough slices alternately over bottom layers. Spoon remaining brown sugar mixture over slices.
3. Bake at 350F for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.

 

 

 

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