Recipe - Cottage Cheese Breakfast Rolls

2 Eggs; slightly beaten
2 tablespoon Sugar
One fourth teaspoon Cinnamon
Nutmeg; dash
1/3 cup Dry milk
One fourth cup Water
1 cup Cottage cheese; lowfat,
small curd
1 teaspoon Vanilla
1 pack Refridgerated cresent rolls;
(8 per pkg.)
1 tablespoon Margarine; melted
One half cup Applesauce; unsweetened

Preheat oven to 325 degrees. Combine all filling ingredients and place in
an 8 x 8 inch baking dish coated with vegetable pan spray. Bake for 25
minutes. let cool. Place cresent rolls on cookie sheet; spread out into
thin squares of dough. Brush with melted margarine. Spoon filling equally
on rolls. Bring corners of dough together at center. Brush remaining
margarine in top of rolls. Bake according to directions on cresent roll
package. Cool. Top each roll with 1 tbsp. applesauce and serve.

Filling may be prepared the day before and refridgerated. Make rolls the
next day.

NOTES : EXCHANGES: One half lean meat, 1 bread, 1 fat, One half fruit

Recipe by: Angie Phillips

Posted to EATLF Digest by Angie Phillips nbe@flash.net on Mar 06, 1998