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Cherry Nut Crescent Crisp
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1 cup | flour |
3/4 cup | chopped Pecans |
1/2 cup | sugar & packed brown sugar-each |
1 tsp | cinnamon |
1/2 cup | butter |
2- 8 oz. | cans refrigerated crescent rolls |
2- 21 oz | cans Cherry Pie filling |
Preheat oven 375*. In a medium bowl. Combine flour, nuts, sugars, cinnamon
& butter until crumbly. Sprinkle 1/3 of mixture in bottom of ungreased cookie sheet. Separate cans of crescent rolls into 4 long rectangles, using 3 of the rectangles lay over crumbs and spread out dough bringing the dough up the sides of cookie sheets. Sprinkle remaing crumbs over crust. Spoon cherry pie filling over crumbs. Cut remaining dough into strips to form a diagonal crisscross pattern over cherry filling. Bake for 30-40 min or until golden brown. Cut into squares.
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