Using pizza crust dough to make breakfast rolls may be downtown, but they are easy, fast and yummy. They are great for a quick holiday breakfast when you have bigger fish to fry. This is a variation on a recipe from Cooking Light, which should be music to your ears if you watching your fat intact. Only 1 gram per roll! These rolls are best fresh.
1 can refrigerated pizza crust dough
1/2 cup orange marmalade
2/3 cup dried cranberries
1/2 cup sifted powdered sugar
1 1/2 teaspoons orange juice
1 teaspoon hot water
Preheat oven to 375 degrees. Unroll pizza dough and pat into 12 X 9 inch rectangle. Spread marmalade evenly over dough, leaving a 1/2 inch border. Sprinkle cranberries over marmalade pressing lightly into the dough. Use the bottom of a cup instead of your finger it’s cleaner and you can cover the area quickly.
Roll the pizza dough by the long end into a jelly-roll. Cut roll into 12 even slices. Place slices in muffin cups coated with cooking spray. Bake for 15 minutes or until golden. Remove rolls from pan and allow to cool on a wire rack.
Combine powdered sugar, juice and hot water in a small bowl. Stir until smooth. Drizzle over warm rolls. Serve immediately
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