Serves: 6
Total Calories: 346

2 cans refrigerated biscuits (20 biscuits total)
1/2 cup granulated sugar
1 teaspoon cinnamon ground
1/4 teaspoon cloves ground
1/4 teaspoon nutmeg ground
1/4 teaspoon allspice ground
6 tablespoons butter or margarine, melted
3/4 cup pecans chopped
2 (3-ounce) packages cream cheese

Remove biscuits from 1 can and place them about 1 inch apart on board sprinkled with some sugar. With rolling pin, gently roll over them all at one time, in one direction then the other, until each biscuit is about 3 inches in diameter. In small bowl, mix sugar with spices. In each of 2 9-inch pie pans, pour 2 tablespoons melted butter or margarine sprinkle 2 tablespoons sugar and spice mix and 3 tablespoons nuts.

Score 1 package cream cheese in tenths, by cutting in half the long way, then in 4 equally spaced cuts the short way. On each enlarged biscuit, place a piece of cream cheese and 1/2 teaspoon of the sugar mixture. Dampen outside edge with milk, fold over and carefully press down edges with tines of fork. In remaining 2 tablespoons butter or margarine, dip 1 side of each biscuit and place in pan buttered side up, forming a pinwheel. When all biscuits are buttered and placed in pan, sprinkle with 1 tablespoon of sugar mixture and 1/2 of the remaining nuts. Repeat procedure with remaining biscuits and ingredients, fitting biscuits into second prepared pan. Bake in 375° oven for 20 minutes until browned. The biscuits may be turned upside down on a serving dish.

Note: Biscuits may be prepared ahead, refrigerated then baked just before serving.

Nutritional Facts:

Serves: 6
Total Calories: 346
Calories from Fat: 269

More Recipes from the Menu Planner Cookbook:
Banana Pancakes
Cinnamon Biscuits
Coffee Cake
Cream Cheese Biscuits
Herb Bread
Pastel De Elote - Corn Pie
Raspberry Biscuits
Refrigerator Rolls
Sesame Toast
Swedish Pancakes
Swedish Rye Bread