Apple Fritter Breakfast Casserole
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
medium Granny Smith apple, peeled, cored and chopped (about 1 1/2 cups)
cup packed brown sugar
tablespoon Gold Medal™ all-purpose flour
teaspoon ground cinnamon
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix apple, 1/2 cup of the brown sugar, the flour and 1/2 teaspoon of the cinnamon; stir well. Unroll 1 can of dough; sprinkle with 2 tablespoons of the brown sugar and 1/4 teaspoon of the cinnamon, pressing lightly into dough. Cut dough into 1-inch squares (8 rows by 12 rows), and transfer to bowl with apples. Repeat with remaining dough, 2 tablespoons brown sugar and 1/4 teaspoon cinnamon. Carefully stir apples and dough until coated, separating any clumps of dough. Spoon mixture into baking dish.
Pour melted butter over casserole. Bake 40 to 45 minutes or until dough is thoroughly baked and top is deeply browned. Cool 10 minutes.
In 1-cup glass measuring cup, stir together powdered sugar and milk; drizzle over top.
- Pillsbury™ refrigerated crescent dough sheets can be used instead of crescent rolls.
- Substitute a Braeburn or Rome apple for the Granny Smith apple.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.