Cherry Cinnamon Cobbler
21 oz. can cherry pie filling
12 3/8 oz. can reduced-fat, refrigerated cinnamon rolls
2 tablespoons reduced-fat margarine, melted
1/4 cup chopped nuts
1/8 teaspoon grated lemon peel
Preheat oven to 400F. Spray an 8-inch round cake pan with cooking spray.
Pour pie filling into prepared pan. Separate cinnamon rolls and dip edges
in melted margarine. Then, dip in nuts. Arrange rolls, topping side up,
onto pie filling. Bake 30 minutes or until golden brown. In a small bowl,
combine lemon peel and icing from cinnamon rolls. Spread over warm rolls.