CRESCENT CHRISTMAS TREE
***BREAD***
2 cans Pillsbury refrigerated crescent Dinner -- ( 8 oz) rolls
2 tablespoons margarine or butter -- softened
2 tablespoons sugar
1 teaspoon cinnamon
***GLAZE***
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoons milk -- up to 3
***GARNISH***
red and green candied cherries -- halved.
1. Heat oven to 375 degrees F. Lightly grease cookie sheet. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread rectangle with margarine. In a small bowl combine sugar and cinnamon, sprinkle evenly over rectangles.
2. Starting at shorter side. roll each rectangle ; seal edge. Cut each roll crosswise into 3 equal slices. Place slices cut side down on greased cookie sheet to form a tree shape. Begin with 1 slice for top, arrange 2 slices just below with sides touching. continue arranging in a row of 3 slices then a row of 4 slices. use remaining 2 slices for trunk.
3. bake at 375 degrees F. for 15 to 20 minutes or until deep golden brown. Cool 3 minutes. carefully remove from cookie sheet. Cool slightly on wire rack.
4. In small bowl, blend all glazed ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle glaze over warm tree. Garnish with candied cherry halves. Serve warm.
***BREAD***
2 cans Pillsbury refrigerated crescent Dinner -- ( 8 oz) rolls
2 tablespoons margarine or butter -- softened
2 tablespoons sugar
1 teaspoon cinnamon
***GLAZE***
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoons milk -- up to 3
***GARNISH***
red and green candied cherries -- halved.
1. Heat oven to 375 degrees F. Lightly grease cookie sheet. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread rectangle with margarine. In a small bowl combine sugar and cinnamon, sprinkle evenly over rectangles.
2. Starting at shorter side. roll each rectangle ; seal edge. Cut each roll crosswise into 3 equal slices. Place slices cut side down on greased cookie sheet to form a tree shape. Begin with 1 slice for top, arrange 2 slices just below with sides touching. continue arranging in a row of 3 slices then a row of 4 slices. use remaining 2 slices for trunk.
3. bake at 375 degrees F. for 15 to 20 minutes or until deep golden brown. Cool 3 minutes. carefully remove from cookie sheet. Cool slightly on wire rack.
4. In small bowl, blend all glazed ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle glaze over warm tree. Garnish with candied cherry halves. Serve warm.
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