Recipe by Shannon Marie
"During the wintry months, sometimes you need an extra touch to breakfast during the weekend. And you don't need to be a fancy baker to make this delicious ever-so-easy breakfast ring. It will easily be one of your favorites!"
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1 (6 ounce) package
butterscotch chips, divided
1 (10 ounce) can
refrigerated crescent roll dough
I am fairly new at cooking and I did not find this easy. I had a hard time getting the dough right, so the finished product was ugly, but it still tasted OK! I thought the filling tasted a little flour-y though and it's very sweet. It's interesting, but I probably won't make it again.
This recipe needs correction!! It states to use 6 oz of butterscotch chips, DIVIDED - but it does not state the quantities that are to be divided. I guessed, by using approx 5-1/2 oz for the filling and approx 1/4 c for the icing. I also did not use anywhere near the 7 teaspoons of corn syrup that were called for - I probably used a couple of teaspoons. Also - I found it much easier to spread the filling on each triangle, roll up and then overlap with the others to form a ring onto the baking sheet. The method as stated did not work well for me at all. The taste was just "ok" to everyone I served them to. Thank you for sharing this recipe, Shannon Marie.
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Breakfast Ring
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 195
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