1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

16

Rolo™ chewy caramels in milk chocolate, unwrapped

Pink and white nonpareils, pink sanding sugar or multicolored pastel sprinkle sparks for ears

Jumbo pink heart or flower sprinkles, for noses

1

teaspoon powdered sugar

1

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Unroll dough; separate into 8 triangles.

2

Place 2 candies on shortest side of each triangle, and roll dough into ball to within 4 1/2 inches from opposite point; pinch openings to completely enclose candies. Turn over; place on cookie sheet.

3

Using pizza cutter or sharp knife, cut unrolled portion of dough to make two ears, starting at point of triangle and cutting toward rolled portion.

4

Using finger, press indentation into bottom half of each ear; fold tops of ears down. Add small amount of nonpareils to indented portion of dough, and press heart onto stuffed dough portion for nose.

5

Bake 11 to 14 minutes or until golden brown. Cool 2 minutes; sprinkle with powdered sugar. Serve warm.