Butterscotch Breakfast Ring

Butterscotch Breakfast Ring

Recipe by Shannon Marie from allrecipes.com

Breakfast,Dessert 35 Mins.

Ingredients

8

8 servings

  • 1 (6 ounce) package butterscotch chips, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 0.125 teaspoon salt
  • 0.5 cup chopped pecans
  • 1 (10 ounce) can refrigerated crescent roll dough
  • 7 teaspoons corn syrup

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
  • Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
  • Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
  • While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.

Nutritional Facts

Per 8 servings

  • Calories: 357
  • Carbohydrate: 34g
  • Fat: 22g
  • Fiber: 1g
  • Protein: 3g
  • Sugar: 18g

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