1 can refrigerated crescent rolls (Pillsbury 8 count)
1/4 cup Triple Berry Preserves
1/2 cup powdered sugar
2 teaspoons milk
- Separate the dough into 4 rectangles. Press the seams together. Spread 1 Tablespoon preserves on each rectangle. Roll each one up gently and cut into 4 mini rolls.
- Place the mini rolls into a greased mini muffin tin cut side down. Bake at 375 degrees for 12 minutes. Cool 2-3 minutes in the pan, then gently remove to a platter to cool.
- Stir together the powdered sugar and milk. Drizzle over the tops of the rolls. Serve warm. Makes 16 mini rolls.
You could also sprinkle mini chocolate chips on the preserves before rolling up if you wanted to give it some chocolate flavor.