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| Recipe: Almond Pinwheels |
Servings: 8
Preparation Time: 10 min.
Cooking Time: 15 min.
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| Ingredients: |
- 1/2 Lbs. refrigerated biscuit dough
- 1/3 Lbs. almond pastry filling
- 1/2 cup powdered sugar
- 1/8 tsp. almond extract
- 2 Tbs. milk
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| Cooking Directions: |
Preheat oven to 375° F. Unroll crescent rolls, but do not
separate dough along perforations. Overlap dough to make a
12 x 7 inch rectangle. Pinch along overlapping sides and
perforations to make smooth. Spread with pastry filling. Roll up
jelly-roll fashion starting with narrow end and pinch edge to seal.
Place on a buttered baking sheet. Cut roll into
8 slices, cutting down just to but not
through the bottom of the roll. Pull slices out alternating to left
and right sides. Bake 15-18 minutes. Combine powdered sugar,
extract, and enough milk to make a drizzling consistency. Drizzle
over warm coffee cake.
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| Per Serving:
calories 212, fat 6.7g, calories from fat 28%, protein 3.8g, cholesterol 0.5mg, dietary fiber 1.4g
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| Nutrients |
Exchanges |
| Calories |
212 |
Milk Exchanges |
0.0 |
| Protein |
3.8g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
29.3g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
1.4g |
Bread Exchanges |
1.4 |
| Sugar |
12.4g |
Other Carbohydrates/Sugar Exchanges |
0.5 |
| Fat Total |
6.7g |
Lean Meat Exchanges |
0.1 |
| Saturated Fat |
1.5g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
3.9g |
Fat Exchanges |
1.5 |
| Poly-unsaturated Fat |
1.3g |
| % Calories from Fat |
28% |
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| Cholesterol |
0.5mg |
| Sodium |
252.5mg |
| Vitamins |
Minerals |
| Vitamin A |
1.2IU |
Calcium |
47.4mg |
| Thiamin (B1) |
0.2mg |
Copper |
0.1mg |
| Riboflavin (B2) |
0.1mg |
Iron |
1.1mg |
| Niacin (B3) |
0.3mg |
Magnesium |
28.2mg |
| Vitamin B6 |
0.1mg |
Manganese |
0.5mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
58.6mg |
| Vitamin C |
0.1mg |
Potassium |
72.7mg |
| Vitamin E |
6.4IU |
Selenium |
1.0mcg |
| Folate |
15.7mcg |
Sodium |
252.5mg |
| Pantothenic Acid |
0.1mg |
Zinc |
0.4mg |
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