1 (12 ounce) can refrigerated buttermilk biscuits
dough
1 bag frozen rhubarb sauce, thawed*
1 teaspoon vanilla
¼ teaspoon cinnamon
½ cup butter or margarine, melted
Directions:
Preheat oven to
350 degrees. Separate biscuits from the can.
Flatten into about a three-inch circle. Mix
together rhubarb sauce vanilla and cinnamon.
Place a tablespoon of sauce into the center of a
dough circle, warp the dough around the rhubarb and
pinch to seal tightly. Place seam-side down in a
9x13 pan that has been sprayed with shortening.
Brush melted butter or margarine over the tops.
Sprinkle with more sugar and cinnamon if desired.
Bake in a heated 350
degree oven 35 to 40 minutes or until golden brown.
