Description
Delightful rolls filled with a sweet and tangy strawberry rhubarb basil jam, perfect for a tasty treat.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon fresh basil, finely chopped
- 1 package (8 ounces) refrigerated crescent roll dough
- 1 tablespoon butter, melted
- Powdered sugar, for dusting
Instructions
- In a medium saucepan, combine the strawberries, rhubarb, granulated sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and the fruit breaks down, about 10-15 minutes.
- Remove from heat and stir in the chopped basil. Let the mixture cool to room temperature.
- Preheat your oven to 375°F.
- Unroll the crescent roll dough on a lightly floured surface and pinch the seams together to form a rectangle.
- Spread the cooled strawberry rhubarb basil mixture evenly over the dough, leaving a small border around the edges.
- Starting from one long side, carefully roll the dough into a tight log.
- Slice the log into 1-inch pieces and place them cut side up on a greased baking sheet.
- Brush the tops with melted butter.
- Bake for 12-15 minutes or until golden brown.
- Let the rolls cool for a few minutes before dusting with powdered sugar.
Notes
- For a richer flavor, try adding a pinch of cinnamon to the fruit mixture.
- You can also substitute the basil with fresh mint for a different herbal note.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 22g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg