Cherry Breakfast Rolls
|Red maraschino cherries||1 Pound (1 Jar)|
|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Melted butter/Margarine||2 Tablespoon|
|Currant jelly||1⁄2 Cup (8 tbs)|
Drain the cherries and cut in halves.
Prepare the roll mix and let rise according to package directions.
Roll out on a lightly floured surface to 1/4-inch thickness and cut into 24 squares.
Brush with the butter.
Combine the cherries and jelly and mix well.
Place some of the cherry mixture on each rectangle.
Overlap 2 opposite corners of each square and pinch together.
Place on greased baking sheets and let rise in a warm place for 40 to 50 minutes or until doubled in bulk.
Bake in 375-degree oven for 20 to 25 minutes or until brown.