For breakfast, instead of reaching for mass-produced, store-bought danishes, jelly-filled rolls, or pastries, why not whip up something fresh and delicious right at home? My Cranblueberry Rollups are made with simple ingredients, are easy to prepare, and are bursting with the delightful combination of sweet blueberries and tart cranberries. They’re the perfect little treat to enjoy with your morning coffee or tea—and don’t be surprised if they disappear in a flash!
Ingredients
Method
- Preheat oven to 400 Degrees F
- In a bowl, mix together the cranberry sauce, blueberries, lemon extract, 1 T. pumpkin pie spice, and pecans.
- Roll out pie crust using a rolling pin. (You can roll out the shell using the sheets they are packaged with or on parchment paper).
- Spray a cookie sheet with oil spray.
- layout crust over the cookie sheet.
- Scoop out a generous portion of the cranblueberry mix into the center of the dough.
- Starting at one end, gently roll the pastry dough with your hands to form a log. The dough will be pliable, so feel free to mold it with your hands as needed.
- Using a knife, slice the log into individual Cranblueberry Rollups and arrange them on the prepared cookie sheet.
- Sprinkle the tops of the rollups with the remaining 1T. of pumpkin pie spice.
- Bake in the oven until golden (30 minutes approximately).
- Let the rollups cool and serve!
Notes
These rollups are delicious on their own, or you can dress them up with a dollop of whipped cream or a drizzle of honey! If you have any Cranblueberry mixture left over, serve it as a dessert topped with whipped cream, or stir it into plain Greek yogurt for a tasty treat! ©MaryannRidiniSpencer, Ridini Entertainment Corporation
