Ingredients:
– 1 can of crescent rolls (8 count)
– 1 pint of fresh strawberries, hulled and halved
– 1/4 cup of granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon ground cinnamon
– A pinch of nutmeg
– 2 tablespoons unsalted butter, melted
– Additional sugar for sprinkling
– 1 pint of fresh strawberries, hulled and halved
– 1/4 cup of granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon ground cinnamon
– A pinch of nutmeg
– 2 tablespoons unsalted butter, melted
– Additional sugar for sprinkling
Directions:
1. Begin by preheating your oven to 350°F (175°C) and lightly greasing a baking sheet.
2. On a clean surface, unroll the crescent dough and separate the triangles.
3. In a bowl, gently toss your fresh strawberry halves with the granulated sugar, vanilla extract, cinnamon, and nutmeg until they’re lightly coated.
4. Place a small heap of the strawberry mixture at the wider end of each dough triangle.
5. Carefully roll up the dough starting at the strawberry-filled end, tucking in the sides as you go to keep the filling snug as a bug in a rug.
6. Arrange the dumplings on the greased baking sheet and brush each one with melted butter. Sprinkle a bit of sugar over the tops for that crispy, golden finish.
7. Bake in the preheated oven for about 12-15 minutes or until the dumplings are puffed up and golden brown, and those berries are bubbling with joy.
8. Allow to cool slightly before serving because as my grandma always said, “Patience is the secret ingredient.”
Variations & Tips:
