Tropical Pastries the Editors of Publications International, Ltd.
Prep and Cook Time 20 minutes
Makes 8 servings
|1||bag (6 ounces) diced dried tropical fruit medley or other diced dried fruit mixture|
|1/2||cup orange juice|
|2||cans (8 ounces each) crescent dinner rolls|
|3||tablespoons butter or margarine, melted and divided|
|2||tablespoons packed brown sugar|
- Preheat oven to 375°F. Combine fruit and juice in small microwavable bowl. Cover with vented plastic wrap. Microwave on HIGH 3 to 5 minutes or until juice has been absorbed.
- While fruit is cooking, unroll dough and separate along perforations to form 4 rectangles, about 4x5 inches each. Do not separate dough into triangles. Press diagonal cuts in rectangles to reseal dough. Brush each rectangle with 1-1/2 teaspoons margarine.
- Stir brown sugar into fruit. Sprinkle 2 tablespoons fruit mixture horizontally across center of each rectangle. To form, fold bottom edge of dough up over filling; fold in sides, then roll up to completely enclose filling. Place seam sides down on baking sheet. Brush with remaining 1 tablespoon margarine.
- Bake 12 to 15 minutes or until golden brown. Serve warm or at room temperature. Sprinkle with powdered sugar immediately before serving.
|Total Fat||17 g|
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