~ My Blueberry Roll Ups -- Our Breakfast Delight ~
INGREDIENTS:
1/2 cup or so fresh blueberrries
1. Rinse blueberries in cool water and set aside on towel to dry.
2. Preheat oven to 350.
3. For quick clean-up, place two sheets of waxed paper on countertop and sprinkle lightly with powdered sugar.
4. Place dough sheet on waxed paper atop powdered sugar.
5. Sprinkle more powdered sugar on top of dough sheet; spread it around evenly with your hand.
6. Scatter blueberries around evenly on dough sheet and then sprinkle a handful of sliced almonds around them.
7. With sharp knife, cut dough sheet in half on its shorter side; then roll up making two rolls.
8. I bake with a rubber baking sheet in a large cookie pan to prevent sticking; no oil is needed, and clean up is a breeze. Or, use a lightly greased biscuit pan.
9. Bake about 15 minutes or until golden brown. After rolls are in oven, wad up wax paper and discard.
10. When baked, cut each roll in half to make four sweet treats.
11. While baking, prepare syrup to drizzle atop. Wisk about a tablespoon water and 1/2 cup powdered sugar until dissolved. Use more sugar for thicker syrup or more water to thin.
VARIATIONS: If blueberries are out of season, substitute peach or apricot preserves. Orange marmelade is also good, but my favorite alternative is lemon curd. All are located in the jams and jellies grocery section.
You'll enjoy this recipe I made up if you like blueberries because it's so easy!
1 Pillsbury baking sheet (in dairy case like Pillsbury canned biscuits)
handful sliced almonds (optional but good and healthy)
10X confectionary / powdered sugar
DIRECTIONS:
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by
Sandra Ratledge
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