More Deep Dish Baker

Since the caring-for-your-stoneware instructions always suggest that a good way to start seasoning new stoneware is to bake refrigerated crescent rolls on it, our next adventure with the Deep Dish Baker was the mini-cinnamon rolls in this picture. Here is the recipe (also due to Pampered Chef--and this one we actually followed--except I think I added a bit of vanilla to the glaze), in case anyone's interested (in case anyone still reads this blog...):

Mini-Cinnamon Rolls
2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup raisins, optional (We opted for no raisins.)

Glaze
1 cup powdered sugar
2 tablespoons apple juice or milk (Having no apple juice, we went with milk.)

Preheat oven to 350. Separate rolls into rectangles, press perforations. Spread with butter. Combine sugar, cinnamon, and raisins in Small Batter Bowl (clearly, one cannot make this recipe without having a Small Batter Bowl!). Sprinkle mixture over rectangles. Roll up each rectangle from short end. Cut each roll into 5 slices. Place slices cut side down (this was my favorite part of the directions since 3 of the 5 slices obviously have two cut sides) in ungreased Deep Dish Baker. Bake 20-25 minutes or until golden brown. Mix glaze. Drizzle on top of warm rolls.

Yield: 40 mini-rolls.