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Monday, December 22, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CINNAMON CRESCENTS
Breads
Contributed by: Kim Hairfield
Ingredients:
  • 2 8-ounce cans refrigerated crescent dinner rolls
  • 2 TBS butter or margarine, melted
  • 12â�„3 cups (10-ounce package) cinnamon chips, divided
  • 11â�„2 tsp. shortening


Heat oven to 375 degrees. Unroll dough and separate into 16 triangles. Spread melted butter on each triangle and sprinkle one cup cinnamon chips evenly over triangles. Gently press chips into dough.
Roll from shortest side of triangle to opposite point. Place, point side down, on ungreased cookie sheet, curve into crescent shape. Bake 8-10 minutes or until golden brown.
Place remaining 2�3 cups chips and shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at high for one minute. Stir until chips are melted and mixture is smooth.
Drizzle rolls with cinnamon mixture. Serve warm.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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