Pinwheel Pear Cobbler
|Canned pear slices||16 Ounce, undrained|
|Quick-cooking tapioca||1 Tablespoon|
|Cranberry-orange sauce||14 Ounce (1 Jar)|
|Canned refrigerated quick crescent dinner rolls||8 Ounce|
Heat oven to 400°F.
In ungreased 2-quart casserole, combine pears, pear liquid and tapioca.
Let stand 5 minutes.
Stir in cranberry-orange sauce; dot with margarine.
Bake at 400°F. for 30 minutes or until bubbly.
Meanwhile, in small bowl combine sugar and cinnamon; mix well.
Remove dough from can in rolled sections.
DO NOT UNROLL.
Cut each section into 5 slices, forming 10 slices.
Roll each slice in sugar mixture to coat all sides.
Remove casserole from oven; stir fruit mixture.
Reduce oven temperature to 375°F.
Arrange coated slices cut side down on hot fruit mixture around outer edge of casserole.
Sprinkle with any remaining sugar mixture.
Bake at 375°F. for 15 to 22 minutes or until crust is deep golden brown and fruit mixture is bubbly.