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2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons margarine or butter, softened
2 tablespoons sugar
1 teaspoon cinnamon
Glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Garnish:
Red and green candied cherries, halved
Heat oven to 375 degrees F. Lightly grease cookie sheet.
Separate dough into 4 rectangles. Firmly press perforations to seal. Spread
each rectangle with margarine. In small bowl, combine sugar and cinnamon; sprinkle
evenly over rectangles. Starting at shorter side, roll up each rectangle; seal
edge. Cut each roll crosswise into 3 equal slices.
Place slices cut side down on greased cookie sheet to form tree. Begin with
1 slice for top; arrange 2 slices just below, with sides closely touching. Continue
arranging a row of 3 slices, then a row of 4 slices. Use the remaining 2 slices
for the trunk. Bake for 15 to 20 minutes or until deep golden brown. Cool 3
minutes; carefully remove from cookie sheet. Cool slightly on wire rack.
In small bowl, combine glaze ingredients until smooth; drizzle over tree.
Garnish with candied cherry halves.
Makes 12 rolls.
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