These strawberry rolls are an easy breakfast treat that can easily be dessert and made quickly enough to satisfy any sweet tooth!

These remind me quite a bit of Danishes. Mmmm One of my favourite breakfast treats… just imagine these slathered in icing with a cup of coffee. Perfect.

I used already prepared strawberry pie filling but you could definitely use homemade when strawberries are in season. Try experimenting with Strawberry preserves even!

A little dusting of icing sugar finishes off this tasty treat. Doesn’t icing sugar just seem to make everything a little bit better.

Ok.

So this might not be true of everything.. but you know what I meant.

Just look at that delicious, sweet confection just oozing out from these rolls.

Strawberry Rolls

Cooking Spray
1 can Pillsbury Refrigerated Crescent Rolls
8 tsp Strawberry Pie Filling*
1 tbsp icing sugar

Preheat oven to 375F. Grease a baking sheet with cooking spray.

Unroll Pillsbury Crescent Rolls and separate the dough into triangles. Place on a baking sheet.

Add 1 tsp* of strawberry pie filling in the centre of the triangle along the widest end. Roll up starting at the widest end and tuck in any loose dough.

Bake for 10 to 12 minutes or until golden brown. They burn easily so keep an eye on them.

Remove from the oven and place on a cooling rack. Sprinkle each roll with icing sugar and serve warm.

Makes 8 servings.

*If you want to make them extra indulgent, add in 2 tsp of strawberry pie filling in each crescent roll. Note that the strawberry filling may spill out the ends when baking.

Strawberry Rolls

Ingredients

Cooking Spray
1 can Pillsbury Refrigerated Crescent Rolls
8 tsp Strawberry Pie Filling*
1 tbsp icing sugar

Instructions

Preheat oven to 375F. Grease a baking sheet with cooking spray.
Unroll Pillsbury Crescent Rolls and separate the dough into triangles. Place on a baking sheet.
Add 1 tsp of strawberry pie filling in the centre of the triangle along the widest end. Roll up starting at the widest end and tuck in any loose dough.
Bake for 10 to 12 minutes or until golden brown. They burn easily so keep an eye on them.
Remove from the oven and place on a cooling rack. Sprinkle each roll with icing sugar and serve warm.
*If you want to make them extra indulgent, add in 2 tsp of strawberry pie filling in each crescent roll. Note that the strawberry filling may spill out the ends when baking.