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Candy Canes

1 loaf Bridgford Frozen Ready-Dough®, thawed
2 tbsp melted butter or margarine
¼ cup small red cinnamon hard candies
2 tbsp granulated sugar
¼ tsp ground cinnamon

Lightly grease three large baking sheets. In a food processor, grind cinnamon candies to a fine red powder. If you do not have a food processor, place cinnamon candies in a small plastic zip-top bag and crush candies with a rolling pin. Mix crushed candies with sugar and cinnamon. Set aside. On a lightly floured surface, roll out thawed loaf to a 10 x 12 inch rectangle. Brush dough with 1 tablespoon of melted butter. Top dough with cinnamon-sugar mixture. Fold dough in half so that it measures 5 x 12 inches. Pinch to seal edges and pat down dough. With a knife, divide dough into 12 equal slices. Gently pull and twist each piece so that it measures approximately 9-12 inches. Form twist into candy cane shape and place on greased pan. Place canes on pan 3-inches apart. Let dough rise until puffy (approximately 30-60 minutes). Bake in a preheated 375° oven for 12-15 minutes or until golden brown. Remove from oven and brush with melted butter. Remove from pan to cool on wire rack.

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