2 tablespoons margarine; softened
¼ cup brown sugar; firmly packed
¼ cup Pecan Valley Pecan Pieces
1 teaspoon grated orange peel
½ teaspoon cinnamon
4 teaspoons granulated sugar
1. Preheat oven to 350ºF.
2. Unroll dough into 2 long rectangles. Overlap long sides ½-inch; firmly press edges and perforations to seal. Press or roll to form 14-inch-by-8-inch rectangle. Spread margarine over dough.
3. In small bowl, combine brown sugar, pecans, orange peel and cinnamon; sprinkle evenly over margarine. Starting at shorter side, roll up jelly roll fashion; pinch edges to seal. Cut into 8 slices. Place cut side down on large ungreased cookie sheet. Flatten each by hand to a 4 to 5-inch circle. Sprinkle each with about ½ teaspoon sugar.
4. Bake in preheated oven for 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm or cool.
Note: To use 4-ounce can crescent dough, cut the above ingredients in half.