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INGREDIENTS
- 1 can of crescent rolls (8 count)
- 1 pint of sparkling strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon floor cinnamon
- A pinch of nutmeg
- 2 tablespoons unsalted butter, melted
- Additional sugar for sprinkling
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INSTRUCTIONS
Preheat the oven to 350°F (175°C) and gently grease a baking sheet.
Unroll the crescent dough and separate into triangles.
Toss strawberries with granulated sugar, vanilla, cinnamon, and nutmeg.
Place a component of the strawberry combine at the huge stop of every dough triangle.
Roll the dough from the stuffed end, tucking in the sides.
Place the dumplings on the baking sheet, brush with butter, and sprinkle with sugar.
Bake for 12-15 minutes till golden brown and bubbly.
Cool barely earlier than serving.
Enjoy.
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