Recipe - Crescent Cristo Sandwich Loaf

5 tablespoon Butter or margarine
2/3 cup Confectioner's sugar
One half cup Chopped nuts
3 tablespoon Honey
1 teaspoon Vanilla (up to 2)
2 cn (8 oz) refrigerated crescent
dinner rolls

Preheat oven to 375 F. In small saucepan, melt butter. Remove from heat.
Stir in sugar, nuts, honey and vanilla. Spoon scant tablespoon into each of
16 deep muffin cups. Remove crescents from can in rolled sections. Do not
unroll. Cut each roll into 4 sections lenthwise, then crosswise. Place cut
side down, over mixture in prepared muffin cups. Place pans on foil or
cookie sheet during baking to guard against spillage. Bake for 1520
minutes until golden brown. Immediately turn onto cooling rack or waxed
paper. MC formatting by bobbi744@sojourn.com

NOTES : Can be cut in half, using one can of refrigerated rolls. Absolutely
wonderful for breakfast or dessert.
Recipe by: Pillsbury Bake Off, 1975 Cookbook

Posted to TNT Prodigy's Recipe Exchange Newsletter by Roberta Banghart
bobbi744@sojourn.com on Nov 25, 1997