Valentine Breakfast Pinwheel or Crescent Rolls - WRIC Richmond News and Weather -

Valentine Breakfast Pinwheel or Crescent Rolls

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  • Jan's Recipes

  • Wednesday, June 19 2013 11:14 PM EDT2013-06-20 03:14:32 GMT
    ROASTED SEASONED NEW RED-SKINNED POTATOES 4 servings 12 to 16 very small red-skinned potatoes, each cut in half or quartered, part of peel removed 2 tablespoons butter or margarine, melted 2 tablespoons
    ROASTED SEASONED NEW RED-SKINNED POTATOES 4 servings 12 to 16 very small red-skinned potatoes, each cut in half or quartered, part of peel removed 2 tablespoons butter or margarine, melted 2 tablespoons

  • Wednesday, June 19 2013 11:12 PM EDT2013-06-20 03:12:44 GMT
    EASY BLUEBERRY COBBLER 4 to 6 servings 4 cups fresh whole blueberries or red raspberries, stems removed, rinsed, and dried 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute ¼
    EASY BLUEBERRY COBBLER 4 to 6 servings 4 cups fresh whole blueberries or red raspberries, stems removed, rinsed, and dried 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute ¼

  • Wednesday, June 19 2013 11:10 PM EDT2013-06-20 03:10:26 GMT
    COUNTRY CABBAGE SLAW 6 to 8 servings Dressing ¾ cup sour cream or reduced-fat sour cream 6 tablespoons mayonnaise or reduced-fat or no-fat mayonnaise ½ teaspoon lemon juice (preferably freshly
    COUNTRY CABBAGE SLAW 6 to 8 servings Dressing ¾ cup sour cream or reduced-fat sour cream 6 tablespoons mayonnaise or reduced-fat or no-fat mayonnaise ½ teaspoon lemon juice (preferably freshly
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VALENTINE BREAKFAST PINWHEEL OR CRESCENT ROLLS

8 to 10 pinwheel rolls   

  • 1 (8-ounce) package refrigerated seamless crescent roll sheet
  • About ½ to ¾ cup cream cheese or reduced-fat cream cheese, at room temperature
  •   (optional)
  • Strawberry preserves or seedless strawberry or red raspberry jam as desired
  • Vanilla Glaze (optional)
  • Toasted slivered blanched or sliced almonds as desired (optional) (see note)

Unroll seamless crescent roll sheet.  Liberally spread top of dough sheet with cream cheese, if desired, and/or preserves or jam.  Re-roll jam-coated dough sheet jelly roll-style into a long roll.   With a sharp knife, cut dough roll into 8 to 10equal-size slices. Arrange dough slices, "pinwheel" jam-side-up, about 2-inches apart, on an ungreased baking sheet(s).   Bake in a preheated moderate oven (375 degrees F.) for about 12 minutes or until golden brown and done.  Remove from oven and cool slightly. May drizzle a small amount of Vanilla Glaze over each "pinwheel", if desired.  Evenly sprinkle a small amount of toasted almonds over each, if desired.  Serve warm or at room temperature.

Note: To toast nuts, spread nuts in one layer on an ungreased baking sheet.  Bake in a preheated slow oven (325 degrees F.) for about 8 minutes or until lightly browned.  Remove from oven and allow to cool.

Variation: Omit seamless dough and use 1 (?-ounce) package refrigerated crescents rolls.  Separate dough into 8 dough triangles; spread cream cheese and jam over each dough triangle; roll-up each jelly roll-style.  Arrange crescents on an ungreased baking sheet and bake in a preheated moderate oven(375 degrees F.) for 11 to 13 minutes.  Garnish tops of rolls as previously done with pinwheels.

Vanilla Glaze

  • 1 cup confectioners' sugar, sifted
  • 1 tablespoon butter or margarine, at room temperature
  • 1 to 2 tablespoons very hot water or as needed
  • ¼ to ½ teaspoon vanilla extract

In a small bowl, combine confectioners' sugar and butter beating well.  Gradually add water, blending well, until desired spreading consistency is achieved.  Add vanilla, blending well.  Glaze should not be too thick in consistency.

Variation:  Omit vanilla and add ¼ teaspoon or to taste almond extract to glaze.