It’s mid-September and the weather has been absolutely gorgeous here in Northern Michigan. We finally have our Indian Summer. I spent much of the weekend at the ice rink looking at friends beach and boat photos but only being outside a few minutes was heaven. I have my fingers crossed that the rest of the week continues to be warm and sunny.
With school being in session I’m always looking a head toward after school snacks and weekends. I love semi-homemade and easy recipes that don’t take a lot of time. If you check out last weeks recipe for Apple Pie Crescents you know I love using crescent rolls! You grab a tube just about anywhere and almost everyone loves them fresh out of the oven. I love that they are super versatile. Using them in recipes like the Apple Pie Crescents, Chicken Pot Pie Crescent Rolls and Pizza Roll Crescent Pinwheels make bland every day meals a little more fun and appealing. My kids will eat just about anything wrapped in a warm and yummy crescent roll, so no complaints here!
Fall Cinnamon & Sugar Cut Outs
- 1 package of Pillsbury Crescent Dough Sheet (I found mine at Meijer)
- 1/4 C. granulated sugar
- 2 tsp. ground cinnamon
- 3 tbsp. butter, melted
- Fall leaves and acorn cookie cutters
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Combine the granulated sugar and ground cinnamon.
- Open the Pillsbury Crescent Dough Sheet and carefully unroll.
- Use the fall leaf and acorn cookie cutters to cut out various shapes.
- Place the shapes on the baking sheet.
- Brush each cut out with melted butter and generously sprinkle the cinnamon & sugar mixture over the top.
- Bake for 10-12 minutes.
- Remove from the oven and let cool a few minutes.
- Enjoy warm.
Looking for for more semi-homemade recipes using crescent rolls?