"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 can refrigerated crescent rolls 2 Tbsp margarine, softened 2 Tbsp sugar 1/2 tsp cinnamon nuts optional Glaze: 3/4 c powdered sugar 1 Tbsp milk or 1/2 c Vanilla Frosting, melted
Preheat oven to 350º. Unroll crescent dough into one large rectangle. Seal perforations. Spread margarine evenly over dough. Combine sugar and cinnamon. Sprinkle evenly over dough. Sprinkle nuts over sugar cinnamon mixture. Roll up rectangle tightly, starting from longest side. Cut roll into 20 - 24 slices.
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