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Quick Breakfast Rolls Recipe

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This recipe for Quick Breakfast Rolls, by , is from Granny's Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Workinger


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 ripe, large Dole Banana, peeled, chopped
1 pkg. (8 oz.) refrigerator crescent rolls

Combine almonds, brown sugar, cinnamon and nutmeg, in small bowl. Spray
muffin pan with vegetable cooking spray.

Place 1 teaspoon margarine and 1 tablespoon sugar mixture in each prepared
muffin cup.

Add banana to remaining sugar 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 muffin cup.

Bake at 375 F. 20 to 25 minutes. Loosen edges; invert pan onto serving
plate. Serve while warm. Serve with fresh fruit orange wedges, grapes and
strawberries, if desired.

Number Of Servings:
Number Of Servings:
makes 12




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