Pig's Ears
From champagnetime 9 years ago
- under 1 hour to make
- Serves 10
These are so tasty and makes few enough you can eat them in just a couple of days. a Chef’s Journey recipe adapted from a Pillsbury recipe - makes 8-10 ‘ears’ depending on how thin the rolls are sliced
Ingredients
- 1 can Pillsbury Crescent rolls, 8 count shopping list
- 1/4 cup sugar shopping list
- 1 to 1 1/2 tsps. cinnamon shopping list
- 2 Tbs butter, melted shopping list
How to make it
- 1. Preheat oven to 375°F.
- 2. Combine the sugar and cinnamon and set aside.
- 3. Unroll roll dough being careful to keep intact.
- 4. Divide in half so you have 2 squares. Pinch together all the perforated sections for each square.
- 5. Roll one square out to 1/4 inch thickness. Brush with half the butter; sprinkle with half the cinnamon/sugar mixture. Roll out 2nd square to match the size of the first. Carefully lay over, matching edges. Brush with the butter and sprinkle with remaining cinnamon/sugar mixture.
- 6. Roll up and cut roll into 1-inch slices, roll individually between sheets of waxed paper to 1/4-inch thickness, replacing paper as needed. Place on ungreased cookie sheets.
- 7. Bake 15 to 18 minutes until golden brown and crisp. Cool on rack.
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