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Pinwheel Pear Cobbler

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Ingredients
  Canned pear slices 16 Ounce, undrained
  Quick-cooking tapioca 1 Tablespoon
  Cranberry-orange sauce 14 Ounce (1 Jar)
  Margarine/Butter 1 Tablespoon
  Sugar 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Canned refrigerated quick crescent dinner rolls 8 Ounce
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pear
Preparation Time: 
10 Minutes
Cook Time: 
57 Minutes
Ready In: 
0 Minutes

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