Ingredients

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)

8

paper lollipop sticks

1/4

cup sugar

1

teaspoon ground cinnamon

3

tablespoons caramel sauce

Preparation

Heat oven to 375°F. Line cookie sheet with cooking parchment paper or foil.

Separate dough into 8 rounds; push 1 lollipop stick into each round.

In shallow bowl, mix sugar and cinnamon; roll crescent rounds in mixture. Place on cookie sheet.

Bake 12 to 17 minutes or until golden brown. Serve warm drizzled with caramel sauce.