Thursday, April 30, 2009

Lemon-Glazed Cranberry Rolls

These were super fun to make but I definitely screwed up the glaze. Measure and follow the directions exactly on this. It's hard to tell the true taste since they were covered in soggy lemon juice, but I did enjoy the use of the cranberries. The roll itself was a little bland but now that I've found a really tasty refrigerated pizza dough at Fresh & Easy I would be interested to give these another try.

Lemon-Glazed Cranberry Rolls


1 (10-ounce) can refrigerated pizza crust dough
1/2 cup orange marmalade
2/3 cup dried cranberries
Vegetable cooking spray
1/2 cup sifted powdered sugar
1 1/2 teaspoons lemon juice
1 teaspoon hot water

Preheat oven to 375°. Unroll pizza dough, and pat into a 12 x 9-inch rectangle. Spread marmalade over dough, leaving a 1/2-inch border. Sprinkle cranberries over marmalade, pressing gently into dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 (1-inch) slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until golden. Remove rolls from pan, and place on a wire rack.

Combine powdered sugar, lemon juice, and hot water in a small bowl, stirring until smooth. Drizzle icing over warm rolls.

Note: Substitute 1/3 cup apple jelly for the orange marmalade and 2/3 cup raisins for the cranberries, if desired.

Yield: 12 rolls (serving size: 1 roll)

CALORIES 155 (6% from fat); FAT 1g (sat 0.3g,mono 0.0g,poly 0.0g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 15mg; CARBOHYDRATE 34.7g; SODIUM 229mg; PROTEIN 2.9g; FIBER 3g

Cooking Light, MARCH 1996

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