Crescent Strawberry Shortcake

INGREDIENTS:

3 tablespoons sugar

1 tablespoon cornstarch

2 1/2 cups sliced fresh strawberries

1/2 cup water

2 tablespoons orange-flavored liqueur or orange juice

Red food color, if desired

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 egg white, slightly beaten

2 teaspoons sugar

1 cup frozen whipped topping, thawed

DIRECTIONS:

1. In small saucepan, combine 3 tablespoons sugar and cornstarch. In blender container 

   or food processor bowl with metal blade, combine 1/2 cup of the strawberries and 

   the water; puree until smooth. If desired, strain to remove seeds.

2. Stir pureed strawberries into sugar mixture in saucepan. Cook over medium heat for 

   about 5 minutes or until thickened, stirring constantly. Stir in liqueur. Cool 10 minutes. 

   Stir in remaining 2 cups strawberries and enough food color for desired red color.

   Refrigerate until serving time.

3. Heat oven to 325°F. Lightly grease cookie sheet. Separate dough into 8 triangles. 

   For each roll, place 2 triangles together, one on top of the other; press all edges 

   together to seal. Roll up, starting at shortest side of triangle and rolling to opposite

   point. Place point side down on greased cookie sheet. Brush each roll with egg 

   white. Sprinkle evenly with 2 teaspoons sugar.

4. Bake at 325°F. for 20 to 25 minutes or until rolls are golden brown. Remove from 

   cookie sheet; cool 15 minutes. Split rolls horizontally; place on individual dessert 

   plates. Fill and top each with strawberry mixture and whipped topping.

Nutritional Information

1 Serving (1/4 of Recipe)Calories 345

Calories from Fat 110

Total Fat 12g

Saturated Fat 3g

Cholesterol 0mg

Sodium 700mg

Total Carbohydrate 53g

Dietary Fiber 3g

Sugars 30g

Protein 6g