Reynolds® Parchment Paper
1 package (8 oz.) refrigerated crescent dinner rolls
1/4 cup sweetened dried cranberries
1/4 cup finely chopped pecans
1 tablespoon packed brown sugar

Glaze:

1/2 cup powdered sugar
1 tablespoon fresh orange juice
1/2 teaspoon grated orange peel

Preheat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper.

Unroll crescent roll dough on parchment paper to form 12x7-inch rectangle; firmly press perforations to seal. Sprinkle dough evenly with cranberries, pecans and brown sugar. Roll up starting at long side; pinch edge to seal. Cut into 16 pieces. Press slightly to form round shape.

Arrange pieces, cut side up, 2 inches apart on parchment-lined cookie sheet.

Bake 13 to 15 minutes or until golden brown.

For glaze; Mix powdered sugar, juice and grated orange peel in small bowl until well blended. Drizzle glaze over warm rolls. Serve immediately.

Makes 16 rolls.

© 2008 and ®/™ Reynolds, used with permission.

Submitted by: Reynolds