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Crescent Caramel Swirl |
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Serves: 12 Print this RecipeLois Ann Groves - San Antonio, Texas Bake-Off® Contest 27, 1976 Grand Prize Winner The recipe is simple--only five ingredients--but the result was worthy of a grand prize. Crescent roll dough, filled with caramel and cut into pinwheels, is layered and baked into a gorgeous Bundt coffee cake. 1/2 cup butter (do not use margarine) 1/2 cup chopped nuts 3/4 cup firmly packed brown sugar 1 tablespoon water 2 (8-ounce) cans refrigerated crescent rolls __Lois Ann Groves ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup Bundt pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining 6 tablespoons melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly. Remove dough from cans; do not unroll. Cut each roll into 4 slices (for total of 16 slices). Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices. Bake at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Nutrition Per Serving: Calories 280; Protein 3g; Carbohydrate 29g; Fat 18g; Sodium 400mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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