This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.
THESE BUTTERY CRISP cherry croissants take only about 30 minutes from beginning to end.
Two pkgs. (8 oz. each) crescent-style refrigerated-dough rolls
One can (1 lb. 5 oz.) cherry pie filling
One tsp. ground cinnamon
One tsp. grated orange peel
Two tbsps. melted butter
Separate dough into 16 triangles. Combine pie filling, cinnamon and orange peel. Spoon about one tablespoon cherry mixture onto base of each dough triangle. Roll up, turn ends in to form a crescent shape; place each roll on lightly-greased cookie sheet. Brush with butter. Bake in preheated 375-degree oven 13 to 15 minutes until golden brown and flaky. Serve hot.
–Yields 16 croissants.