Wednesday, October 1, 2008

Crescent roll churros

I actually found this recipe on I made and it my family and I really enjoyed it.

Just four ingredients in a speedy version of the crispy Mexican classic, cinnamon sugar-sprinkled churros.

Prep Time: 15 min
Start to Finish: 30 min
Makes: 12 churros


2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted


Heat oven to 375F. In small bowl, mix sugar and cinnamon; set aside. Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal.

Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.

With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

High Altitude (3500-6500 ft):No change.

Source: Pillsbury

Click here to go to the page with the recipe.


AudreyO said...

I love churros right warm out of the oven.

ROXY said...

yumm, I might have to make these night!! The sounds yummy!!

Mary H. said...

Yum! I'm going to try those!