Ingredients
1/2
cup chopped macadamia nuts
1/4
cup packed brown sugar
1
tablespoon plus 1 1/2 teaspoons grated gingerroot
1/2
teaspoon Watkins™ Pure Vanilla Extract
3
oz cream cheese, softened (from 8-oz package)
1
can (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Preparation
Heat oven to 350°F. In medium bowl, mix macadamia nuts, brown sugar, gingerroot and vanilla until blended. In small bowl, place 4 teaspoons of the macadamia nut mixture; set aside. Add cream cheese to remaining macadamia nut mixture; mix until well blended.
Separate dough into 8 triangles. Spoon about 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place point side down, about 2 inches apart, on ungreased cookie sheet; tuck ends under. Sprinkle 1/2 teaspoon reserved macadamia nut mixture evenly over top of each crescent.
Bake 14 to 17 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes. Serve warm.
