 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Just four ingredients in a speedy version of the crispy Mexican classic, cinnamon sugar-sprinkled churros. recipe from pillsbury Ingredients:
2 tablespoons sugar |
1 teaspoon ground cinnamon |
1 can (8 oz) pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) pillsbury® crescent recipe creations™ refrigerated flaky dough sheet |
2 tablespoons butter or margarine, melted |
Directions:
1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
2. 2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.
3. 3. Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
4. 4. With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.
5. 5. Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.
6. High Altitude (3500-6500 ft): No change.
|
|