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it is my new favorite nowadays and will try making it at home soon
Cherry Croissants
Two pkgs. (8 oz. each) crescent-style refrigerated-dough rolls
One can (1 lb. 5 oz.) cherry pie filling
One tsp. ground cinnamon
One tsp. grated orange peel
Two tbsps. melted butter
Separate dough into 16 triangles. Combine pie filling, cinnamon and orange peel. Spoon about one tablespoon cherry mixture onto base of each dough triangle. Roll up, turn ends in to form a crescent shape; place each roll on lightly-greased cookie sheet. Brush with butter. Bake in preheated 375-degree oven 13 to 15 minutes until golden brown and flaky. Serve hot.
–Yields 16 croissants.
Cherry Croissants Recipe Clipping | RecipeCurio.com
Cherry Croissants
Two pkgs. (8 oz. each) crescent-style refrigerated-dough rolls
One can (1 lb. 5 oz.) cherry pie filling
One tsp. ground cinnamon
One tsp. grated orange peel
Two tbsps. melted butter
Separate dough into 16 triangles. Combine pie filling, cinnamon and orange peel. Spoon about one tablespoon cherry mixture onto base of each dough triangle. Roll up, turn ends in to form a crescent shape; place each roll on lightly-greased cookie sheet. Brush with butter. Bake in preheated 375-degree oven 13 to 15 minutes until golden brown and flaky. Serve hot.
–Yields 16 croissants.
Cherry Croissants Recipe Clipping | RecipeCurio.com
