- 2 (8 ounce) cans Pillsbury® refrigerated garlic butter crescent dinner rolls
- 1 cup finely shredded pepper Jack cheese
- 1/4 cup SMUCKER'S® Apricot Preserves
- 1/4 cup Fisher® Chef's Naturals® Chopped Pecans
- Heat oven to 375 degrees F. Spray 24 mini muffin cups with CRISCO(R) Original No-Stick Cooking Spray.
- Unroll each can of dough into a large rectangle; press perforations to seal. Cut each rectangle crosswise into 12 strips, about 1 inch wide. Place each strip in muffin cup, pressing dough to cover bottom and side, making sure all seams are sealed and forming 1/4-inch rim above cup.
- Spoon 2 teaspoons cheese into each cup. Top each with 1/2 teaspoon preserves and 1/2 teaspoon pecans.
- Bake 14 to 20 minutes or until crust is deep golden brown. Cool 5 minutes; remove from pan. Serve warm.