Ingredients
1/4
cup sweet orange marmalade
1/4
cup crushed pineapple, well drained
2
tablespoons shredded coconut
1
tablespoon Pillsbury BEST® All Purpose Flour
1
tablespoon sugar
1 1/2
teaspoons butter, softened
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
Preparation
Heat oven to 375°F. Line large cookie sheet with parchment paper. In small bowl, mix marmalade, pineapple and coconut. In another small bowl, mix flour, sugar and butter with fork until mixture looks like fine crumbs.
Separate dough into rounds; place 2 inches apart on cookie sheet. Press each into a 2 1/2-inch round. Press down center and pinch edge of each round to make indentation (about 1/2 inch deep and 1 inch in diameter).
Fill each indention with about 2 teaspoons orange pineapple mixture. Top with about 1 teaspoon crumb mixture. Bake 12 to 14 minutes or until golden brown. Serve warm.
