Post by marlaoh on Nov 1, 2004 8:14:23 GMT -6
Quick Breakfast Rolls
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.
Makes 12 rolls
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.
Makes 12 rolls