VALENTINE BREAKFAST PINWHEEL OR CRESCENT ROLLS
8 to 10 pinwheel rolls
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.
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.