Just four ingredients in a speedy version of the crispy Mexican classic, cinnamon-sugar-spinkled churros.
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons butter or margarine, melted
Satfat 2 1/2g
How to Make It
Step 1: Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
Step 2: If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4 inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4 inch rectangle.
Step 3: Brush tops with 2 rectangles melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
Step 4: With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times, place on ungreased cookie sheet.
Step 5: Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter, sprinkle with remaining sugar mixture.
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