Day 141 : Strawberry Breakfast Crescents

I am supposed to shoot a maternity session today, and so planned a breakfast recipe for the day since I will be pretty busy this evening and into the night.  Of course now the weather is not cooperating at all, and I fear it may have to be postponed, but I went ahead with my food plans anyway.

I found these on key ingredient and thought it was just such a great simple idea!  They took minutes to prepare and the flavor was fantastic.  I want to try other flavors now, and I know Yokes sells some organic natural fruit rolls that would maybe make these even better.  Some of them busted open a tad and the strawberry leaked out, but it wasn’t bad and I think it only made them look better.  I did have quite a bit more glaze than I needed, so you could cut that back or use the rest on something else if you want.  You might even be able to stretch the amount for a double batch of the crescents.

Strawberry Breakfast Crescents

Serves : 4 (2 each)                Time to make : 20 minutes

Ingredients :

  • 1 pkg of crescent rolls (I used reduced fat)
  • 4 betty crocker strawberry fruit rolls
  • 2/3 cup powder sugar
  • 1/4-1/2 tsp. vanilla extract
  • 2-3 tsp. milk (I used fat free half and half)

Directions :

  1. Preheat oven to 350 degrees and spray a cookie sheet with non-stick cooking spray.
  2. Separate crescents into triangles.
  3. Unroll the fruit rolls and cut diagonally into 2 triangles each.  Place a triangle on each crescent, folding as necessary to ensure it is within the edges and not hanging out.
  4. Roll up crescents as you would normally and place on prepared cookie sheet.
  5. Bake 12-15 minutes or until golden.
  6. In a bowl whisk together powder sugar, vanilla, and milk to create the glaze.  You may want to start with 2 tps of milk and add a bit more at a time until you get the desired consistency… which should be liquid enough to drizzle but still on the thicker side.  Drizzle over the crescents and serve warm.

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