Sticky Caramel Pecan Rolls
1/4 cup fat-free caramel-flavored sundae syrup
1 (8oz) can refrigerated reduced-fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
Preheat oven to 375° F.
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 375° F. for 14 minutes. Run a knife around edges of
cups; invert onto a platter.
Yields 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
WW Points: 4 pt.