This recipe has been in my family for a while, and I just realized that with reduced fat crescent rolls and soy margarine it should be IBS-safe. Yay! I can't wait to make these again.
3 Tablespoons packed brown sugar, divided 1/4 cup Karo syrup (light or dark) 1/4 cup coarsely chopped pecans 2 Tablespoons soy margarine, softened and divided 1 (8 ounce) can reduced fat crescent rolls 1 teaspoon ground cinnamon
1. Preheat oven to 350 F. 2. In small bowl combine 2 Tbsp brown sugar, corn syrup, pecans and 1 Tbsp margarine. 3. Spoon about 2 tsp of mixture into each of 9 (2 1/2 inch) muffin pan cups that has been sprayed with cooking spray. 4. Unroll crescent roll dough; pinch seams together to form 1 rectangle. 5. Combine remaining 1 Tbsp brown sugar and cinnamon. 6. Spread dough with remaining 1 Tbsp margarine; sprinkle with cinnamon mixture. 7. Roll up from short end. 8. Cut into 9 slices. 9. Place one slice in each muffin cup. 10. Bake 25 minutes or until golden brown. 11. Immediately invert pan onto cookie sheet or tray; cool 10 minutes and serve.
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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