As another year at Geneseo dies down, many of us are finding our way back home, either eagerly expecting the year ahead or wondering what a future after Geneseo holds. But why expect and wonder on an empty stomach? Here’s an easy recipe that can be made in bulk and brought in the car with you on your journey home.
Peanut Butter Snickerdoodle Crescent Rolls
1 tube of crescent rolls
4 teaspoons of peanut butter
2 tablespoons of sugar
1 teaspoon of ground cinnamon
1) Preheat oven to 350°F.
2) Stir sugar and cinnamon in a bowl. Put it to the side.
3) Unroll the crescent rolls and separate into triangles. Spread 1/2 teaspoon of peanut butter on the thick end of each triangle. Sprinkle with a pinch of cinnamon sugar. Roll into crescents.
4) Bake for eight minutes or until golden brown. While hot, dip the tops in the
cinnamon sugar mixture. Repeat dipping process once they’ve cooled.