Ingredients
1/2
cup frozen strawberries, thawed
1/4
cup dulce de leche caramel sauce
1
teaspoon ground cinnamon
1
tablespoon powdered sugar
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In 1-quart saucepan, cook strawberries, caramel and 1/2 teaspoon of the cinnamon over medium heat, stirring constantly, 6 to 8 minutes or until bubbling and thickened, breaking up any large pieces of strawberry as it cooks.
In small bowl, mix remaining 1/2 teaspoon cinnamon and the powdered sugar; set aside.
Separate dough into 8 triangles. Spread a heaping teaspoon of filling on each triangle, leaving 1/4-inch border. Loosely roll each crescent up, and place on cookie sheet, leaving tips straight. Bake 13 to 14 minutes or until golden brown. Transfer crescents to cooling rack; cool 4 minutes, then sprinkle tops with powdered sugar mixture and serve.
