Raspberry-Almond Pinwheels

Bake a sweet breakfast treat with just 3 ingredients and 30 minutes! MORE+ LESS-

By Sarah W. Caron

May 14, 2012

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1/3

cup raspberry preserves

1/3

cup crushed dry-roasted almonds

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1

Heat oven to 375°F.
2

Unroll dough onto work surface. Spread with raspberry preserves. Sprinkle evenly with almonds. Roll dough back up.
3

Cut dough roll into 8 equal slices. Place slices cut side down on nonstick cookie sheet.
4

Bake 12 to 16 minutes or until golden and puffed. Cool 10 minutes before enjoying.

These rolls are sweet--but not too sweet. Try them as an after-school snack or as part of breakfast.
Not a raspberry fan? These can be made with other preserves if desired.