2 cans refrigerated crescent dinner rolls
1 No. 2 can (2 cups) cherry pie filling
1 tablespoon orange juice
1 cup sifted confectioners’ sugar
Unroll packaged refrigerator roll dough; place 1 square made up of 2
triangles on a floured surface. Roll or pat to even dough and make a
6-inch square; cut in half as marked to make 2 triangles. Place
triangles on ungreased baking sheet. Place 1 tablespoon of cherry pie
filling in the center of the triangle. Pick up the 2 long ends, fold
over filling, bringing them together at the center point to form a
square; pinch edges to seal. Repeat with remaining rolls and pie
filling. Bake at 375° for 15 minutes or until browned. Blend orange
juice and confectioners’ sugar; drizzle over the hot rolls to glaze.
Makes 16 rolls.
Note: Make up half the recipe using one can of rolls; cover and
refrigerate the remaining pie filling to use another day in fresh
rolls.