The other morning, I was wanting to make something just a little different for breakfast…so, I took fresh raspberries, a little lemon and a can of Crescent rolls and made these delicious rolls. As Kensington would say, “easy peasy lemon squeezy”.
This recipe makes 8 rolls.
1 can of refrigerated Crescent rolls
1 (6 oz) container of fresh raspberries
1 lemon, the zest and juice
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper (for easy clean up) and lightly spray with cooking spray.
Unroll the can of crescent rolls into one rectangular sheet on your baking sheet. Press the perforations together so that your rectangle doesn’t come undone. Set aside.
In a bowl, mash your raspberries with a potato masher or big spoon. Add in about half a tablespoon of lemon zest and then a tablespoon of lemon juice.
Spread your raspberry mixture down the center of your rectangle. Roll the dough starting with one of the short ends to form a log. Once your dough is a log, slice it into 8 pieces and place them on the baking sheet.
Bake your pinwheel shaped rolls 12 to 14 minutes.
Remove from oven and serve immediately.
Mix and match this with any fruit you love…blackberries, blueberries or strawberries would all be delish too!