Easy homemade churros
More " not so healthy' afterschool snack.....
Traditional churros are strips of dough that are deep fried and rolled in cinnamon and sugar. Simplify them by baking crescent dough strips and sprinkling them with cinnamon-sugar--a quick way to a crispy, sugary treat!
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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.
1 tablespoons butter or margarine, melted.
Heat oven to 375°F. 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. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.
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.
Enjoy!! Until next time...XOXO
Traditional churros are strips of dough that are deep fried and rolled in cinnamon and sugar. Simplify them by baking crescent dough strips and sprinkling them with cinnamon-sugar--a quick way to a crispy, sugary treat!
Just four ingredients in a speedy version of the crispy Mexican classic, cinnamon sugar-sprinkled 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.
1 tablespoons butter or margarine, melted.
Heat oven to 375°F. 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. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.
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.
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