Submitted by Karin Shelstad

“I have made these for the Mom’s Bible Study.”
Syrup:
1 cup packed brown sugar
1/2 to 3/4 cup chopped nuts
1/3 cup maple syrup
1/4 cup margarine, melted
Filling:
8-ounce package cream cheese, softened
2 tablespoons margarine, softened
1/4 cup powdered sugar
2 (10-ounce) cans refrigerated big flaky biscuits
Heat oven to 350°. In un-greased 9x13x2 baking dish, combine syrup mixture ingredients. In small bowl, combine filling ingredients. Separate dough into 10 biscuits; place each biscuit between 2 sheets of waxed paper. Press into 4″ circle. Spoon 1 tablespoon of filling in center of each biscuit. Roll up, overlapping dough to make finger shaped rolls. Place seam-side down into syrup mixture in baking dish. Bake 20 – 30 minutes or until brown. Invert dish on serving platter.
Makes 8 – 10 servings.