Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/3
cup sugar
1/8
teaspoon ground cinnamon
1
teaspoon grated orange peel
1/3
lb rhubarb, cut into 5x1/2-inch sticks (about 4 large stalks)
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Unroll dough on parchment paper; press or roll to form 12x8-inch rectangle.
In small bowl, mix 1 teaspoon of the sugar and the cinnamon until blended. Set aside.
In gallon-size food-storage plastic bag, shake remaining sugar and the orange peel until well blended. Add rhubarb; shake until well coated. Arrange rhubarb in a single layer, down center of dough, to within 1 inch of edges. Sprinkle rhubarb with remaining orange sugar. Fold dough edges over rhubarb. Sprinkle dough edges with cinnamon sugar.
Bake 18 to 22 minutes or until deep golden brown and rhubarb is tender. Serve warm.
