Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
tablespoon butter, melted
1
teaspoon rainbow nonpareils
1 1/2
teaspoons granulated sugar
1 1/2
cups powdered sugar
3
tablespoons butter, softened
3/4
teaspoon vanilla
4
to 5 teaspoons milk
24
candy-coated chocolate eggs
Additional nonpareils, if desired
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, starting on short edge, cut dough into 8 (12-inch) strips. Working with one strip at a time, roll slightly into 12-inch rope. Make small loop on one end, creating short tail and long tail of dough. Wrap long tail of dough around loop 2 to 3 times.
Wrap short tail of dough around edge of loop, and tuck through center, pinching to secure, creating wreath-shaped roll. Place onto cookie sheet, and gently press dough almost together in center, leaving a small well in center. Repeat for remaining dough. Brush tops of dough rolls with melted butter, and sprinkle with nonpareils and granulated sugar.
Bake 9 to 12 minutes or until golden brown and dough is baked through. Remove from cookie sheet; place on cooking rack. Cool completely, about 30 minutes.
In small bowl, mix powdered sugar, softened butter, vanilla and 4 teaspoons milk with spoon until mixed well. If necessary, add additional milk to make frosting smooth and spreadable.
Spoon 1 heaping tablespoon of frosting into center of each wreath; top with chocolate eggs and additional nonpareils.
