Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2
tablespoons butter or margarine, softened
2
tablespoons packed brown sugar
1/4
cup chopped dried apricots
1/3
cup chopped almonds
1/2
cup powdered sugar
2
to 3 teaspoons milk
Preparation
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x8-inch rectangle.
In small bowl, mix butter, brown sugar and apricots. Spread to within 1/2 inch of dough edges. Sprinkle with almonds.
Starting with long side of rectangle, roll up; pinch edge to seal. With serrated knife, cut into 12 slices. Arrange slices on cookie sheet in a circle, overlapping slightly.
Bake 15 to 20 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack.
In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over warm crescent ring.
