Orange Coconut Crescent Ring |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I found this Pillsbury card stuffed down into my recipe file today while looking for something else. It's from 1982, and our son drew pictures all over it. Wow, what a blast from the past! This must be really good. Ingredients:
1/2 cup sugar |
1/2 cup coconut |
2 -3 tablespoons freshly grated orange peel |
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls |
1/3 cup butter, melted |
3 ounces package cream cheese, softened |
1/2 cup confectioners' sugar |
2 -3 teaspoons orange juice |
Directions:
1. Heat oven to 350*. Generously grease 12-cup fluted bundt pan.
2. Combine sugar, coconut and orange peel.
3. Remove dough from can in rolled sections; do not unroll. Cur each section into 4 slices. Dip both sides of each slice in butter, then in coconut mixture.
4. Stand slices on edge, slightly overlapping, around prepared pan. Sprinkle over any remaining sugar mixture; drizzle with any remaining butter.
5. Bake for 28-32 minutes or until deep golden brown. Cool in pan 1 minute; turn onto serving plate. Cool slightly. Blend glaze ingredients until smooth. Spoon over ring. refrigerate leftovers.
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