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Add a photoServings: 2
Ingredients
- 2 T butter
- 1/2 c. caramel sundae topping
- 1/4 c. raisins or possibly minced nuts
- 1 (8 ounce) can refrigerator crescent rolls
Directions
- Place butter in ring mold. Heat on high for 30 seconds or possibly till melted. Add in caramel topping and raisins or possibly nuts. Mix well. Remove crescents from can. Separate into 2 rolled sections. Slice each of the 2 rolled sections into 6 rolls. Arrange around ring mold. Bake at level 70% (medium high) depending on your oven, for 5 1/2 to 6 1/2 min. Turn dish halfway through cooking time. Remove from oven. Let stand for 3 min. Turn over onto serving plate to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 2 servings | |
| Calories 372 | |
| Calories from Fat 68 | 18% |
| Total Fat 7.63g | 10% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.65g | |
| Cholesterol 10mg | 3% |
| Sodium 1084mg | 45% |
| Potassium 156mg | 4% |
| Total Carbs 69.93g | 19% |
| Dietary Fiber 2.7g | 9% |
| Sugars 19.6g | 13% |
| Protein 8.07g | 13% |
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