Churro Bites

  • on September 28, 2012
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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)


  • 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
Article Categories:
Cook It · Mexican · New Cook on the Block

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