Wednesday, December 07, 2011

Recipe: Marscarpone-Filled Cranberry-Walnut Rolls

Recipe: Marscarpone-Filled Cranberry-
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Recipe: Marscarpone-Filled Cranberry-Walnut Rolls 
Originally uploaded by Pillsbury.com
I Want everyone to know about this recipe! Pillsbury.com says "Each bite of these fabulous biscuit creations is filled with a rich, creamy filling." and I have to tell you it's the truth. Every time I make it everyone raves about how good it is. Now I've never been a big lover of cranberries but I made this recipe anyway and I'm glad I did. The cranberries add that bit of holiday cheer that has to be in it. Not only does it taste fantastic but it's a beauty to feast your eyes on too.


INGREDIENTS
Rolls
  • 1/4 cup sweetened dried cranberries, coarsely chopped
  • 1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
  • 1/2 cup marscarpone cheese or cream cheese, softened
  • 1/4 cup LAND O LAKES® Butter, melted
Glaze
  • 1 tablespoon mascarpone cheese or cream cheese, softened
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
DIRECTIONS

1.Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.

2.In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.

3.Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.

4.Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.

5.Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.

6.Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.

High Altitude (3500-6500 ft): No change.

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