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Ingredients
1 (29 oz) Can pear halves in syrup, drained, sliced
1 (21 oz) Can cherry pie or light cherry pie filling
1 (12 1/2 oz) Can refrigerated cinnamon rolls with icing
Instructions
Preheat oven to 375�F. In a 2 quart saucepan mix pears and pie filling, cook over medium-high heat, stirring frequently until mixture boils. Pour into an un-greased 11 x 7 or a 2 quart glass baking dish.
Separate dough into 8 rolls; set icing aside. Place rolls, cinnamon side up, over hot fruit mixture.
Bake 15 to 20 minutes or until rolls are deep golden brown and fruit is bubbly. Spread icing over hot rolls. Cool 5 minutes before serving.
Note: Either peach halves or slices in syrup, can be substituted for the pear halves, and blueberry pie filling substituted for the cherry pie filling.