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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Came from a 1967 issue of BH&G. You use refrigerated crescent rolls to start this quick and easy breakfast bread Ingredients:
1 (8 ounce) package refrigerated crescent dinner rolls |
1 medium apple, cored, pared and chopped (about 1 cup) |
1/4 cup raisins |
2 tablespoons sugar |
1/2 teaspoon lemon peel, grated |
1 dash nutmeg |
Directions:
1. Separate rolls. On a greased baking sheet, arrange triangles with bases overlapping. Form into a circle. (Points toward outside with center open circle.).
2. Mix remaining ingredients and spoon over the base of the triangles. Fold points over filling and tuck under bases.
3. Brush with some milk and sprinkle with brown sugar.
4. Bake at 350 for 25 minutes.
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