Mini Pastries Au Fondue
|Refrigerated crescent rolls||8 (1 Package)|
|Miniature chocolate covered cream mints||1⁄2 Cup (8 tbs)|
|Halved vanilla caramels||1⁄2 Cup (8 tbs)|
|Halved marshmallows||1⁄2 Cup (8 tbs)|
|Candied cherries/Candied pineapple chunks||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Sifted powdered sugar||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Separate roll dough into 4 rectangles; pinch together along perforations.
Cut each rectangle into eight 2-inch squares.
Place a piece of candy or fruit on each square.
Fold corners of dough over candy to cover completely; seal edges well.
Repeat for remaining squares.
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
Add 1 teaspoon salt.
Transfer to fondue burner.
Have pastries at room temperature in serving bowl.
Spear a pastry with fondue fork.
Fry in hot oil till dark golden brown, about 2 to 2 1/2 minutes.
Dip in powdered sugar or granulated sugar-cinnamon mixture.