Orange Pecan Crisps
Yield
12 crispsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
crescent roll dough
|
*
|
| 2 | tablespoons |
margarine
softened |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
pecans
chopped |
|
| 1 | teaspoon |
orange zest
grated |
|
| ½ | teaspoon |
cinnamon
|
|
| 4 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
crescent roll dough
|
*
|
| 3E+1 | ml |
margarine
softened |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
pecans
chopped |
|
| 5 | ml |
orange zest
grated |
|
| 2.5 | ml |
cinnamon
|
|
| 2E+1 | ml |
sugar
|
|
Directions
Heat oven to 400~F.
Unroll dough into 2 long rectangles.
Overlap long sides ½ inch; firmly press edges and perforations to seal.
Press or roll to form 14x8-inch rectangle.
Spread margarine over dough. In small bowl, combine brown sugar, pecans, orange peel and cinnamon; sprinkle evenly over margarine.
Starting at shorter side, roll up jelly roll fashion; pinch edges to seal.
Cut into 8 slices.
Place cut side down on large ungreased cookie sheet.
Flatten each by hand to a 4 to 5-inch circle.
Sprinkle each with about ½ teaspoon sugar.
Bake for 9 to 14 minutes or until golden brown.
Immediately remove from cookie sheet.
Serve warm or cool.
