PEACHES AND CRESCENT ROLLS RECIPES

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
• In small bowl, mix 1/2 teaspoon of the cinnamon, 1/3 cup of the granulated sugar and the brown sugar until well mixed. Cut 4 tablespoons of the butter into small pieces, and add to bowl; cut into mixture, using pastry blender or fork, until mixture is crumbly.
• Separate crescent dough into 8 triangles. Place 2 peaches on widest end of each triangle. Spoon about 1/2 teaspoon sugar mixture onto each peach slice. Roll crescent to opposite point; arrange in baking dish. Sprinkle any remaining sugar mixture in dish around crescents.
• In small microwavable bowl, heat remaining 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Brush tops of crescents with melted butter. In small bowl, mix remaining 1/4 teaspoon cinnamon and remaining 1 tablespoon granulated sugar. Sprinkle on top of crescents.
• Bake 30 to 35 minutes or until deep golden brown and baked through. Let stand 10 minutes before serving. Serve warm with vanilla ice cream.

Steps:

• Heat oven to 475°F. In Dutch oven, stir peaches, 3 cups of sugar, flour and nutmeg. Let stand 10 minutes. Heat to boiling; reduce heat. Simmer 10 minutes or until peaches are tender. Remove from heat; stir in butter and vanilla.
• Remove 2 pie crusts from pouches; unroll on work surface. Sprinkle 1/4 cup of the pecans and 2 tablespoons sugar over 1 crust; top with second crust. Roll into 12-inch round, gently pressing pecans into dough. Cut into 1 1/2-inch strips. Repeat with remaining 2 pie crusts, 1/4 cup pecans and 2 tablespoons sugar.
• Spoon half of peach mixture into greased 13x9-inch or 2 8-inch baking dishes. Arrange half of pastry strips in lattice design over mixture. Bake 20 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in lattice design. Bake 15 minutes longer or until filling is bubbly and pastry is lightly browned. Serve warm or cold.