Cherry Pie Crescent Rolls

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll crescent dough and separate into 8 individual triangles.
3. Place 1–2 spoonfuls of cherry pie filling at the wide end of each triangle.
4. Gently roll up each triangle from the wide end, tucking sides slightly to help contain the filling.
5. Arrange rolls on the baking sheet, spaced evenly apart.
6. Bake for 12–14 minutes, or until rolls are puffed and golden brown.
7. Meanwhile, whisk together powdered sugar, milk, and vanilla extract in a small bowl to create the glaze.
8. Once rolls have cooled slightly, drizzle glaze over the top. Serve warm or at room temperature.

Variations:

• Apple Pie Version: Substitute cherry filling with apple pie filling and a pinch of cinnamon.
• Cream Cheese Swirl: Add a teaspoon of sweetened cream cheese before adding the cherry filling for a cheesecake-style twist.
• Chocolate Drizzle: Melt a few chocolate chips and drizzle over the glaze for a rich finish.
• Nutty Crunch: Sprinkle chopped almonds or pecans on top before baking for added texture.

Tips:

• Avoid overfilling to keep the cherry filling from leaking during baking.
• If desired, brush rolls with a bit of melted butter before baking for extra golden color.
• Glaze should be thick but pourable — adjust with more sugar or milk as needed.
• Store leftovers in an airtight container at room temperature for up to two days; reheat in the oven for best texture.

These Cherry Pie Crescent Rolls are a fast-track to flaky, fruity bliss — no special equipment or baking expertise required. Just roll, bake, and enjoy!