Nonstick cooking spray
2 cans (21 ounces each) pie filling (your choice of pineapple, apple or cherry)
6 ounces dried apricots, snipped into small pieces
1/2 cup orange juice
1can (171/2 ounces) ready-to-bake cinnamon rolls
Lightly coat slow cooker with nonstick spray. Combine pie filling, apricot pieces and orange juice in cooker, cover and cook on high for 11/2 hours or until mixture is bubbly. Stir mixture. Cut each cinnamon roll in half. Place roll halves on top of fruit mixture, cinnamon sides up. Cover and cook an hour or until rolls are fluffy throughout. Remove crock from cooking element, if possible, or turn cooker off. Let stand, uncovered, about 30 minutes to cool before serving. Spread roll icing that’s included in the can over top.
Serving size: 1/2 cup. Servings: 12. Per serving: 225 calories, 1.9 g protein, 0.8 g fat, 49.2 g carbohydrates, 1.9 g fiber, 189 mg sodium, trace cholesterol
Ella’D Perry, Bluebonnet Electric Cooperative