Sticky Caramel Pecan Rolls
1/4 cup fat-free caramel-flavored sundae syrup
1 8 ounce can refrigerated reduced-fat crescent roll
1/4 cup brown sugar — firmly packed
2 tablespoons pecans — finely chopped
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees.
Spoon 1 1/2 teaspoons syrup into each of 8 muffin cups coated with cooking spray; set aside.
Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups. Bake at 375 for 14 minutes. Run a knife around edges of cups; invert onto a platter. Yield: 8 servings.
Points = 4
172 calories, 2.2g protein, 5.8g fat (.1 sat), 26.9g carbohydrates, .2g fiber, 0mg cholesterol, 1mg iron, 260mg sodium, 13mg calcium
Recipe By : WW Magazine Nov/Dec 1999 p. 112
Serving Size: 8