Butter Pecan Crescent Rolls Recipes

BUTTERY CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

PECAN CRESCENT COOKIES

Steps:

• In medium bowl, place flour. Cut in 1 cup butter using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap in plastic wrap. Refrigerate 2 hours.
• Heat oven to 350°F. On well-floured surface, roll one part of the dough into 10-inch round (dough will be sticky). Brush with melted butter. Sprinkle with one-third each of the brown sugar and pecans; lightly press into dough with rolling pin. Repeat with remaining dough, melted butter, brown sugar and pecans.
• Cut each round into quarters. Cut each quarter into 4 wedges. Roll up starting with long end; place, point side down, on ungreased cookie sheets. Bake 30 minutes or until lightly browned. Remove immediately from cookie sheets to cooling racks; cool completely.

MELT-IN-YOUR-MOUTH PECAN ROLLS

Steps:

• In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.

BUTTER PECAN CRESCENT ROLLS

Steps:

• Open can and unroll crescent rolls.
• Brush on a healthy coat of butter.
• Add pecans, sugar, and cinnamon.
• Brush on another coat of butter.
• Roll the Crescent rolls and bake per instructions on can.

BUTTER PECAN CRUNCH

Steps:

• Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.

PECAN CRESCENT COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.