Monday, February 20, 2012

Fruity Crescent Rolls

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Today we had another ladies coffee and the feature color was red.  Wear all red, a little red, a splash of red...etc.  I had my outfit all ready to go and for the girls too.  Just needed a treat to bring.
I had these crescent rolls in the fridge and the expiration date was getting close.  I had saved a recipe to try and pulled it up this morning.
Lucky for me I was able to find a box of Fruit Roll Up's at the store...the last box mind you!  I was excited and ready to bake!
This was so simple and even more horrible baking skills couldn't mess these up.  Popped out 16 rolls in just under 45min.  They weren't too sweet, nice and flaky and just perfect.
The funny thing...I didn't even think about the fact that they were red until I got to the coffee and someone mentioned it to me!  Bonus!

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
4 rolls Betty Crocker® Fruit Roll­Ups® Strawberry Fruit Snack
2/3 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk

Heat oven to 350°F. 
Spray cookie sheet with cooking spray. Unroll dough; separate into 8 triangles.

Unroll fruit snack rolls; cut each diagonally into 2 triangles. Place each fruit roll triangle on 1 dough triangle (fold or tuck each fruit roll so all is on dough). Roll up each dough triangle, starting with shortest side of triangle and rolling to opposite point; place point side down on sprayed cookie sheet. Curve into crescent shape.

Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet. Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency.

Drizzle glaze evenly over warm rolls. Serve warm.

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