This morning I served a tomato-pepper quiche and raspberry crescent rolls at the bed and breakfast. The guests loved the raspberry rolls, and asked how I made them…I was almost embarrassed at how easy the recipe was. I had been leafing through some cookbooks that my boss had lying around, and put together this recipe this morning. Decadent? Yes. Delicious? Yes. Easy? Oh, yes.
Raspberry Crescent Rolls
- 1 can (8) crescent rolls
- 1/2 cup frozen raspberries
- 4 tablespoons (1/2 stick) butter
- 1/2 cup sugar
- 1/2 cup orange juice
- Cooking spray
Preheat oven to 375Â°F. Spray a 9×11-inch baking dish with cooking spray.
Unroll the crescent dough and separate into triangles. Place 4 or 5 raspberries in a row along the wide end, and roll up into a crescent shape (toward the point). Place rolls side-by-side in the baking dish.
Melt butter in a small saucepan. Add sugar and orange juice, and heat until just simmering. Pour over crescent rolls. Bake for 20 to 25 minutes, or until rolls are golden brown. Much of the liquid will be absorbed, and the rest will form a thick sauce around the rolls.
Makes 8 rolls.