Cherry Breakfast Rolls Recipe
Ingredients
| 1 1-lb. jar red maraschino cherries | ||
| 1 13 3/4-oz. package hot roll mix | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Currant jelly | 1/2 Cup (16 tbs) | |
Directions
Drain the cherries and cut in halves.
Prepare the roll mix and let rise according to package directions.
Roll out on a lightly floured surface to 1/4-inch thickness and cut into 24 squares.
Brush with the butter.
Combine the cherries and jelly and mix well.
Place some of the cherry mixture on each rectangle.
Overlap 2 opposite corners of each square and pinch together.
Place on greased baking sheets and let rise in a warm place for 40 to 50 minutes or until doubled in bulk.
Bake in 375-degree oven for 20 to 25 minutes or until brown.
Prepare the roll mix and let rise according to package directions.
Roll out on a lightly floured surface to 1/4-inch thickness and cut into 24 squares.
Brush with the butter.
Combine the cherries and jelly and mix well.
Place some of the cherry mixture on each rectangle.
Overlap 2 opposite corners of each square and pinch together.
Place on greased baking sheets and let rise in a warm place for 40 to 50 minutes or until doubled in bulk.
Bake in 375-degree oven for 20 to 25 minutes or until brown.
Chef
