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:
– Feel free to swap out strawberries for other berries or a mix, depending on what’s in season or abundant in your garden.
– A little zest of lemon or orange will brighten the flavors and add a pleasant zing.
– If you have a bit more time, make a simple glaze with powdered sugar and milk to drizzle atop the warm dumplings.
– Remember, buying and freezing seasonal fresh strawberries can let you savor this treat year-round.
– For those busy days or unexpected guests, keep a can of crescent rolls and a bag of frozen berries on hand, and you’ll be ready to whip up this heartwarming dish in no time.
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