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Recipe of the Week - January 29, 2014

Quick Cherry Cinnamon Cobbler

 

1 can (21 oz.) cherry pie filling

1 tube (12.4 oz.) refrigerated cinnamon roll dough

 

Preheat oven to 375°F.

Spread pie filling into a greased 8 inch square baking dish.

Separate dough for cinnamon rolls; reserving icing.

Place rolls on top of pie filling in baking dish, cinnamon side up.

Bake 15-20 minutes or until rolls are golden and filling is bubbly.

Spread icing over rolls. Serve warm.

 

Provided by Debbie Clark, RCH Food and Nutrition Manager

 

Contact:
Janet Stewart

RCH Marketing/Public Relations Coordinator

Phone:
815-561-3113

Fax:
815-561-3128

Email:
jstewart@rcha.net

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