Friday, March 29, 2013

ORANGE CRESCENT RING

1 pkg (8-oz) cream cheese, softened
1/2 cup granulated sugar
1 tbsp grated orange peel
2 tubes (8-oz each) refrigerated crescent dinner rolls
1/3 cup chopped almonds

Drizzle:
1/2 cup powdered sugar
1 tbsp orange juice

Garnishes:
approx 16 maraschino cherry halves
additional sliced almonds

Preheat oven to 375 degrees.
Grease 1 large or two smaller cookie sheets; set aside.

In a small mixing bowl combine the softened cream cheese, granulated sugar, and orange peel; mix until well blended.

Unroll the crescent roll dough 1 can at a time onto a lightly floured surface.  Overlap the long  edges of the rectangles to form a rectangle of 13-inches by 7-inches; press edges together to seal.  Spread the first rectangle with half the cream cheese mixture and sprinkle with half the almonds.

Starting on the long side, roll up the dough pressing edges together to seal.  Shape into a ring and place seam side down on the prepared cookie sheet.  Seal the ends together to seal.  Cut 2/3's of the way through the ring from the outer edge at 1-inch intervals, leaving the center of the ring intact.  Turn each section on its side.

Bake at 375 degrees for 15 minutes until a light golden brown.

To make the glaze, combine the powdered sugar and orange juice together until smooth.  Drizzle over the warm rings.  Garnish with the cherries and additional almonds.

Repeat process with the remaining rolls, cream cheese mixture and almonds.



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