LOG ROLL CANDY RECIPES

Steps:

• Butter a 12x15 inch sheet of aluminum foil and dust generously with confectioners' sugar.
• In a saucepan over medium-high heat, mix together the sugar and evaporated milk. Stir frequently and bring to softball stage of 235 degrees F. Stir in dates and nuts; allow mixture to cool.
• Form the candy into a roll about 1-1/2 inches in diameter and wrap in the prepared foil; refrigerate until firm. Slice thinly with a knife dipped in hot water to serve.

Steps:

• Cook spinach as directed on package; drain. Cool 15 minutes. With hands, squeeze excess liquid from spinach. Measure 1/2 cup of the spinach; set aside for filling. Cover and refrigerate remaining spinach for another use.
• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
• In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended. Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
• Unroll dough; separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free. Add cheese halves on overlapping wide ends.
• Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese. Top with bell pepper.
• Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle with Italian seasoning.
• Bake 14 to 17 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.