Okay, I admit that this isn’t really a project. It’s too easy to count as a project. But the results are tasty, and I learned something useful, so I’m posting about it anyway.
The other day I got out a can of refrigerated crescent roll dough and the half-can of raspberry pie filling I had left over from my “Raspberry Swiss No-Meringue Buttercream” (wow, that’s a mouthful), and put them together to make some breakfast rolls. Simplest thing ever– just plop a generous spoonful of pie filling onto the dough, roll it up, and bake until golden brown. Top with a drizzle of powdered sugar glaze and voila– something tasty.