Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (8-oz) refrigerated crescent rolls |
| 24 \N | Dried apricots |
| \N \N | Apricot jelly |
Unroll rolls on lightly floured surface. Pinch perforations together. Cut sheet into six 4-inch squares. Cut each square in half to make 12 triangles. Spread 12 apricot halves with apricot jelly. Top with apricot halves. Place 1 apricot in center of each triangle. Lightly moisten edges of dough. Bring corners of dough up and over filling. Using scissors, cut off excess dough. Arrange on a cookie sheet sprayed with nonstick cooking spray. Bake at 350 degrees for 10 minutes. Sprinkle cooled dumplings with confectioner's sugar.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .