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Cherry-Almond Swirls




Source of Recipe


Schmitty


Recipe Introduction


Crescent dough is dressed up with a creamy cherry filling and topped with a light glaze in these breakfast treats.


List of Ingredients




Cherry-Almond Swirls


1/4 cup granulated sugar
1/2 cup slivered almonds
1 (3-oz.) pkg. cream cheese
1/4 teaspoon vanilla
1/8 teaspoon almond extract
1 egg yolk
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup cherry preserves
1/2 cup powdered sugar
2 teaspoons water



Recipe



Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In food processor, place granulated sugar and almonds; process about 30 seconds or until almonds are finely ground. Add cream cheese, vanilla, almond extract and egg yolk; process about 10 seconds or until combined.
On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12 x 9-inch rectangle, firmly pressing perforations to seal.
Spread cream cheese mixture evenly over dough. Starting with 1 long side of dough rectangle, roll up dough into log (filling will be soft). With serrated knife, cut log into 12 slices; place slices, cut side up, in sprayed muffin cups.
Bake at 375°F. for 11 to 15 minutes or until light golden brown. Remove from oven. With handle of wooden spoon, make indentation in center of each roll. Spoon 1 teaspoon preserves into each indentation.
Return to oven; bake an additional 2 to 4 minutes or until golden brown. Run knife around edge of muffin cups to loosen; remove rolls from cups and place on wire racks.
In small bowl, blend powdered sugar and water until smooth; drizzle over warm rolls. Serve warm or at room temperature. Store in refrigerator. 12 rolls

NUTRITION INFORMATION PER SERVING: 1 Roll Calories 180 Calories from Fat 70 Total Fat 8g 12% Saturated 3g 15% Trans Fat Cholesterol 25 mg 8% Sodium 250 mg 10% Total Carbohydrate 24g 8% Dietary Fiber 1g 4% Sugars 15g Protein 3g

EXCHANGES: 1 Starch; 1/2 Fruit; 1 1/2 Fat CARBOHYDRATE CHOICES: 1 1/2