Title: Cottage Cheese Breakfast Rolls
Categories: Angie's, Desserts
Yield: 8 Servings

2 Eggs; slightly beaten
2 tb Sugar
1/4 ts Cinnamon
Nutmeg; dash
1/3 c Dry milk
1/4 c Water
1 c Cottage cheese; lowfat,
-small curd
1 ts Vanilla
1 pk Refridgerated cresent rolls;
-(8 per pkg.)
1 tb Margarine; melted
1/2 c Applesauce; unsweetened

Preheat oven to 325 degrees. Combine all filling ingredients and place in
an 8 x 8 inch baking dish coated with vegetable pan spray. Bake for 25
minutes. let cool. Place cresent rolls on cookie sheet; spread out into
thin squares of dough. Brush with melted margarine. Spoon filling equally
on rolls. Bring corners of dough together at center. Brush remaining
margarine in top of rolls. Bake according to directions on cresent roll
package. Cool. Top each roll with 1 tbsp. applesauce and serve.

Filling may be prepared the day before and refridgerated. Make rolls the
next day.

NOTES : EXCHANGES: 1/2 lean meat, 1 bread, 1 fat, 1/2 fruit

Recipe by: Angie Phillips

Posted to EAT-LF Digest by Angie Phillips on Mar 06, 1998