Ingredients
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
Colorful toothpicks (for serving)
Directions
- Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6×4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6×4-inch rectangle
- Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture.
- Top each with remaining rectangle; press edges lightly. Brush tops with melted butter
- With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips
- Twist each strip 3 times; place on ungreased cookie sheet
- Bake 9 to 11 minutes or until golden brown and crisp
- Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture
- Cut strips into bite size pieces and serve with colorful toothpicks