Jelly Filled Crescent Rolls
Jelly Filled Crescent Rolls made with 6 ingredients in just 30 minutes! Fruity crescents made with strawberry & blueberry jelly & glazed with a simple icing.
Servings: 16
Calories: 158kcal
Ingredients
- 16 oz cans Pillsbury crescent sheet roll dough two 8 oz cans
- ¼ cup +2 TBSP strawberry jelly divided
- ¼ cup blueberry jelly
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup Strawberry and blueberries optional
Instructions
- Heat the oven to 375°F and spray a large cookie sheet or pizza pan with cooking spray. (You can also line the pan with parchment paper.)
- Unroll a can of crescent roll dough and spread with the strawberry jelly. Roll the dough back up and cut into 8 even slices.
- Unroll the second can of crescent roll dough and spread with the blueberry jelly, then reroll the dough. Cut into the dough in half. Cut one half into 4 even slices. Cut the other half into 8 even slices.
- Lay 7 large slices around in a circle on the pan. Place the smaller slices round the outside of the large circle. Make sure all the rolls are touching.
- Place the pan in the oven and bake for 15 minutes or until the rolls are lightly browned and baked through.
- Combine the powdered sugar, vanilla and a TBSP of milk and whisk to combine. If glaze is too thick, add the remaining milk. Combine a tablespoon of the icing with 2 tablespoons of jelly.
- Spread the jelly glaze over a few of the rolls and drizzle the remaining rolls with glaze.
Notes
Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days.
Nutrition
Calories: 158kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 226mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.4mg