Dessert Taco Shells

PREHEAT Oven to 375°F. Line cookie sheets with Reynolds Wrap^® Non-Stick Foil.

MOLD 4-6 foil block molds to hold and shape taco shells. Molds should be approx. 4” tall x 5”wide.

FLATTEN each biscuit dough piece into circular a disk about ¼-inch thick. Brush with melted butter and sprinkle with cinnamon sugar.

DRAPE dough over foil molds and bake 10 to 15 minutes or until shells are golden. Cool for 10 minutes before removing shells from foil mold.

FILL with fresh fruit and favorite dessert toppings and serve immediately.