Sunday, January 31, 2010

Almond-Orange-Peach Crescents!

A few years ago I saw Rachael Ray make Almond-Orange-Apricot Crescent Rolls on her 30 Minute Meals show. I liked the idea but I didn't have apricot or sesame seeds so I improvised and used what I had on hand.

These have now become a favorite with the Farmer's Breakfast Casserole in our family. See previous post for that recipe.

Almond-Orange-Peach Crescents

1 package of Pillsbury crescent roll dough
3 Tbsp. orange marmalade
3 Tbsp. peach preserves
1 egg, beaten
1/4 cup sliced almonds

~Preheat oven to the instructions on your crescent roll package.
~Roll dough out on a cookie sheet and break apart triangles.
~Combine orange marmalade and peach preserves in a bowl and stir well with a teaspoon to break down the preserves to a spreadable consistency.
~Using the back of the teaspoon, spread a thin layer onto the crescent dough and roll it up per the package directions.
~Using a pastry brush, brush the beaten egg on top of the rolled crescent and sprinkle sliced almonds on top.
~Bake per package instructions until done or lightly golden. Serve warm.

~Substitute apricot, pineapple, cherry, red raspberry, strawberry or blueberry preserves for the peach. Yum! You are only limited by your imagination.

Thanks for stopping by my kitchen!

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