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Thursday, June 26, 2008

Almond-Orange-Apricot Crescent Rolls

I usually take Rachel Ray's recipe with a grain of salt, so to speak, because her taste is not the same as mine. However, I've tried two of her recipes recently that have been really good and will go in my collection. I usually can't stand refrigerator rolled breads (i.e., biscuits, crescents, etc), but these were awesome. I probably let mine sit out on the counter too long before cooking, but they were really delicious. They're easy and don't require lots of ingredients, so give 'em a try. They're great for brunch; I served it with a Mushroom, Onion, and Cheese Fritatta.

Almond-Orange-Apricot Crescent Rolls

1 package store bought crescent roll dough (recommended: Pilsbury brand)
1/4 cup apricot preserves or all fruit spread (I used Apricot-Peach Jam)
1/4 cup orange marmalade
1 egg
Splash of water
1 tablespoon sesame seeds
1/4 cup sliced almonds, 2-ounce sack from baking aisle

Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

Recipe courtesy Rachael Ray

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