Crescent Walnut-raisin Potica

By dashy_65

Ingredients

• Icing:
• 1 C. chopped walnuts
• 1/2 C. raisins
• 2 T. packed brown sugar
• 1/2 t. cinnamon
• 1 T. butter, melted
• 1 T. half and half
• 1 T. honey
• 1 egg
• 1 can Pillsbury crescent dinner rolls
• 1/2 C. powdered sugar
• 1/8 t. almond extract
• 1 1/2 to 2 t. milk or half and half

Preparation

Step 1

Heat oven to 375*. Grease cookie sheet with Pam. In food processor, grind all bread ingd except crescent rolls; set aside.

Unroll dough on lightly floured surface, into 1 large rectangle; press or roll into 14X10" rectangle, firmly pressing to seal. Spread nut mixture evenly over dough to within 1/2" of long sides.

Starting with one long side, tightly roll up dough, carefully stretching roll until 17" long; press edge and ends to seal. Place on greased cookie sheet; loosely coil into spiral shape.

Bake 28 to 33 mins. or until deep golden brown. Cover loosely with foil if bread is browning too quickly. Cool 10 minutes.

In small bowl, blend powdered sugar, almond extract and enough milk for desired drizzling consistency until smooth. Drizzle icing over warm bread. Cut into wedges. Serve warm.

160 cal, 2g fat, 120mg sod, 17g carb