Orange Cherry Cobbler
|Canned cherry pie filling||21 Ounce (1 Can Of 1 Pound And 5 Ounce)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Refrigerated oranges||12 Ounce (1 Package)|
|Danish rolls with icing||8|
In saucepan, combine pie filling, water, and lemon juice; heat to boiling.
Pour into an 8 1/4 x 1 3/4-inch round ovenware cake dish.
Top hot cherries with rolls, flat side down.
Bake in hot oven (400°) 15 to 20 minutes or until rolls are done.
Spread tops with the icing that comes in the orange-roll package.