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Steps
1
In small saucepan, combine 3 tablespoons sugar and cornstarch. In blender container or food processor bowl with metal blade, combine 1/2 cup of the strawberries and the water; puree until smooth. If desired, strain to remove seeds.
2
Stir pureed strawberries into sugar mixture in saucepan. Cook over medium heat for about 5 minutes or until thickened, stirring constantly. Stir in liqueur. Cool 10 minutes. Stir in remaining 2 cups strawberries and enough food color for desired red color. Refrigerate until serving time.
3
Heat oven to 325°F. Lightly grease cookie sheet. Separate dough into 8 triangles. For each roll, place 2 triangles together, one on top of the other; press all edges together to seal. Roll up, starting at shortest side of triangle and rolling to opposite point. Place point side down on greased cookie sheet. Brush each roll with egg white. Sprinkle evenly with 2 teaspoons sugar.
4
Bake at 325°F. for 20 to 25 minutes or until rolls are golden brown. Remove from cookie sheet; cool 15 minutes. Split rolls horizontally; place on individual dessert plates. Fill and top each with strawberry mixture and whipped topping.
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The egg white-sugar topping on the crescent rolls gives them an extra shine and sweet crunch.
Swap the whipped topping for whipped cream, if desired.
In this recipe, two triangles of crescent roll dough are stacked on top of each other and rolled together to form one extra-large, extra-fluffy crescent roll (four rolls total).
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
345
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3g
15%
Cholesterol
0mg
0%
Sodium
700mg
29%
Total Carbohydrate
53g
18%
Dietary Fiber
3g
12%
Sugars
30g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
48%
48%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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