“the Pm {: *a % a ee (NAPSA)—The 48rd Pillsbury Bake-Off Contest is accepting entries. One hundred home cooks will compete for a $1,000,000 erand prize and more at the contest finals, which take place April 13 to 15, 2008, in Dallas. Entry deadline is April 22, 2007. For more contest details and to enter, go to bakeoff.yahoo.com. This recipe, made with sweet cream butter and refrigerated crescent dinner rolls, earned Steve Grieger, El Cajon, Calif., a trip to the 40th contest and fits the Breakfast & Brunchescategory. ’% cup packed Domino or C&H Brown Sugar 1 teaspoon ground cinnamon ’% cup LAND O LAKES Butter, softened % cup Fisher Chef’s Naturals Chopped Pecans 2 tablespoons Domino or C&H granulated sugar 1 can (8 oz.) Pillsbury refrigerated crescent dinnerrolls 1 tablespoon LAND O LAKES Butter, melted % cup milk chocolate chips Heat oven to 375F. In small bowl, combine brown sugar, % teaspoon cinnamon andsoftened butter. Spread mixture in bottom and up sides of 8 (2%x1%-inech) nonstick muffin cups. Sprinkle each cup with 1 tablespoon pecans. In another small bowl, com- bine granulated sugar and remaining 4 teaspoon cinnamon; set aside. Unroll dough. Firmly press perforations to seal. Press to form 12x8-inch rectangle. Brush dough with melted butter. Sprinkle with sugar mixture and chocolate chips. Starting with one short side, roll up tightly; pinch edge to seal. With serrated knife, cut into 8 (11-inch) slices. Place each slice, cut side down, over pecansin muffin cup. Bake 15 to 20 minutes or until deep golden brown. Immediately turn rolls upside down onto serving platter. Cool 10 minutes. Serve warm. 8 rolls High Altitude (3,500-6,500 ft.): No change. Bake-Off is a registered trademark of General Mills 2007
