Ingredients
1
tablespoon margarine or butter
2
tablespoons brown sugar or granulated brown sugar
3
tablespoons sliced almonds
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
3
tablespoons soft cream cheese with pineapple
2
tablespoons chopped almonds
1
tablespoon brown sugar or granulated brown sugar
1/8
teaspoon almond extract
2
tablespoons sweetened dried cranberries
Preparation
Heat oven to 350°F. Spread margarine evenly in bottom of ungreased 8 or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and sliced almonds.
Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. In small bowl, combine cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract; mix well. Spread evenly over dough. Sprinkle with cranberries.
Starting at long side, roll up; pinch edge to seal. Cut into 8 pieces. Arrange pieces, cut side up, over topping in pan; press slightly to form round shape.
Bake at 350°F. for 22 to 27 minutes or until golden brown. Immediately invert pan onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.
