Sticky Carmel-Pecan Rolls
Shared by: Cory
4 Points Per Serving
1/4 cup fat-free carmel-flavored sundae syrup
1 (8oz) can refrigerated ruduced-fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
Preheat oven to 375º. Spoon 1 1/2 tsp syrup into each of 8 muffin cups coated with cooking spray; set aside. Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups. Bake at 375º for 14 minutes. Run a knife around edges of cups; invert onto a platter.
Yeilds 8 servings.
Exchanges 1 1/2 starch, 1 fat Per serving Cal 172 (305 from fat); Pro 2.2g; Fat 5.8g (sat0.1g); Carb 26.9g; Fib 0.2g; Chold 0 mg; Iron 1 mg; Sod 260mg; Cal 13 mg.