Cherry/Blueberry Croissants

Quick and easy dessert recipe for busy days and ready in 30 minutes or less.

2 (8.0 oz.) cans Pillsbury™ Original Crescent Dinner Rolls

1 (21 oz.) can Cherry Pie Filling

1 (21 oz.) can Blueberry Pie Filling

1 tsp. lemon zest

1 tsp. almond extract

2 tbsp. unsalted butter, melted

Corse sugar, as desired

Preheat oven to 375°.

Unroll dough; separate into 16 triangles.

Note: To save time and prevent messes, I unroll, assemble and bake the fruit crescents on parchment paper.

In a small bowl, combine cherry filling with almond extract. Mix well to combine.

In separate bowl, combine blueberry filling with lemon zest. Mix well to combine.

Spoon about 1 tbsp. of fruit mixture onto the base of each dough triangle.

Carefully, roll up loosely and turn ends into, to form a crescent shape.

Brush with butter. Sprinkle the sugar.

Place on parchment paper lined cookie sheet, or bake on a bread stone.

Place in preheated oven and bake for 13-16 minutes, or until a golden brown.

Cool slightly, serve warm!!!!!

A new creation. When my children were younger, rainy days were not gloomy; I'd bake either a cake or cookies for them! And sometimes dance in the rain for fun! As of today, it's been 6 days... rainy, winding, thunder and lightening. So, either I build an ARK or bake!