Tropical Twists Recipe

Ingredients

1/3

cup well-drained crushed pineapple (from 8-oz can)

1/3

cup pineapple preserves

1

teaspoon Watkins™ Coconut Extract

1

                        can (13.9 oz) refrigerated Pillsbury™ Orange Rolls with Orange Icing (8 Count)

1/4

teaspoon Watkins™ Rum Extract

1/4

cup sliced almonds

Preparation

Heat oven to 400°F. Line cookie sheet with Reynolds® Parchment Paper. In small bowl, mix pineapple, pineapple preserves and coconut extract; set aside.

Remove dough from can; reserve icing. Unroll dough to form 11 1/2 x6 1/2-inch rectangle. Spread pineapple mixture over rectangle. Fold rectangle in half crosswise to form 8 short strips; pinch ends to seal. Gently separate strips. Twist each strip 2 to 3 times; place on cookie sheet.

Bake 9 to 13 minutes or until golden brown. Remove from pan to cooling rack; cool 5 minutes.

Meanwhile, in small bowl, mix icing and rum extract. Drizzle icing over twists; sprinkle with almonds. Serve warm.