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 Using
pizza crust dough to make breakfast rolls may be downtown,
but they are easy, fast and yummy. They are great for
a quick holiday breakfast when you have bigger fish
to fry. This is a variation on a recipe from Cooking
Light, which should be music to your ears if you watching
your fat intact. Only 1 gram per roll!
1 can refrigerated pizza
crust dough
1/2 cup orange marmalade
2/3 cup dried cranberries
cooking spray
1/2 cup sifted powdered
sugar
1 1/2 tsps. orange juice
1 tsp. hot water
 Preheat
oven to 375°. Unroll pizza dough and pat into 12
X 9 inch rectangle. Spread marmalade evenly over dough,
leaving a 1/2 inch border. Sprinkle cranberries over
marmalade pressing lightly into the dough. Use the bottom
of a cup instead of your finger it's cleaner and you
can cover the area quickly.
 Roll
the pizza dough by the long end into a jelly-roll. Cut
roll into 12 even slices. Place slices in muffin cups
coated with cooking spray. Bake for 15 minutes or until
golden. Remove rolls from pan and allow to cool on a
wire rack.
 Combine
powdered sugar, juice and hot water in a small bowl.
Stir until smooth. Drizzle over warm rolls. Serve immediately
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