Chocolate Raisin Crescent Twist
|Philadelphia cream cheese||3 Ounce, softened|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , separated (Reserve White For Topping)|
|Chopped pecans/Nuts||1⁄2 Cup (8 tbs)|
|Chocolate covered raisins||1⁄2 Cup (8 tbs)|
|Refrigerated quick crescent dinner rolls||8 Ounce (Pillsbury)|
|Egg white||1 , slightly beaten|
|Chocolate flavored sprinkle decorators||3 Teaspoon|
Heat oven to 325°F.
In medium bowl, combine cream cheese, brown sugar, egg yolk and vanilla until smooth.
Add pecans and chocolate covered raisins.
Unroll dough into 2 long rectangles; firmly press perforations to seal.
Press or roll each to form two 14x5-inch rectangles.
Spread half of the cream cheese mixture down center of each rectangle to within 1 inch of edges.
Starting at longest side, roll up each rectangle; pinch long seams to seal.
Place rolls side-by-side and 3 inches apart on ungreased cookie sheet, pinching together at one end to seal.
Loosely twist by placing right roll over left, left roll over right and right roll over left.
Pinch ends to seal.
Combine sugar and chocolate sprinkles.
Brush coffee cake with reserved egg white; sprinkle with sugar mixture.
Bake at 325°F.for 25 to 35 minutes or until deep golden brown.
HIGH ALTITUDE-Above 3500 Feet: No change.