Strawberry Crescent Rolls
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon ground cinnamon
– A pinch of nutmeg
– 2 tablespoons unsalted butter, melted
– Additional sugar for sprinkling
Directions:
1. Begin by preheating your oven to 350Β°F (175Β°C) and lightly greasing a baking sheet.
2. On a clean surface, unroll the crescent dough and separate the triangles.
3. In a bowl, gently toss your fresh strawberry halves with the granulated sugar, vanilla extract, cinnamon, and nutmeg until they’re lightly coated.
4. Place a small heap of the strawberry mixture at the wider end of each dough triangle.
5. Carefully roll up the dough starting at the strawberry-filled end, tucking in the sides as you go to keep the filling snug as a bug in a rug.
6. Arrange the dumplings on the greased baking sheet and brush each one with melted butter. Sprinkle a bit of sugar over the tops for that crispy, golden finish.
