Easter Brunch Crescents

Ingredients

• 1 can 8 oz Pillsbury Refrigerated Crescent Dinner Rolls
• ⅓ cup finely chopped candied fruit
• ⅛ tsp nutmeg
• ⅛ tsp cloves
• 3 tbsp frosting powdered sugar
• ½ tsp frosting milk
• ¼ tsp frosting lemon juice

Method

1. Heat the oven to 375 degrees F. Unroll the dough; separate into 8 triangles. In a small bowl, combine the candied fruit, nutmeg and cloves; spread evenly over each triangle. Roll loosely from the shortest side of the triangle to the opposite point. Place the rolls, point side down, on an ungreased cookie sheet; curve into a crescent shape.
2. Bake at 375 degrees F for 11 to 13 minutes or until golden brown. In a small bowl, blend the frosting ingredients until smooth. Spread over the warm rolls.
3. Funny Bunny Cookie (also on this clipping): Heat the oven to 350 degrees F. Line a large cookie sheet (17x14-inch) with foil. Using 1 (20-oz.) package Pillsbury Refrigerated Sugar Cookies, divide the cookie dough in half; refrigerate the remaining dough. Divide the remaining dough in half; shape one half into a large ball. To form the bunny's body, press the ball into a 6-inch circle 1 inch from the bottom of the foil-lined cookie sheet. Divide the remaining dough in half; shape into a ball and press into a 4-inch circle so it just touches the other circle (head). To form ears, divide the remaining dough in half. Shape into ears 5 inches long and 2 inches apart just touching the head. Bake at 350 degrees F for 7 to 12 minutes or until set. Cool completely. Remove from foil. Spread the bunny with 1 can Pillsbury Pink Vanilla Funfetti Frosting. Decorate as desired with small jelly beans and assorted candy. Makes 2 cookies.

Notes

Makes 8 rolls. From Pillsbury's "Delicious Ideas to Get Your Easter Hoppin'" (includes the Funny Bunny Cookie).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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