Cranberry roly-poly

Yield: 1 Roll

Measure Ingredient
\N \N From Joan's kitchen
1 cup Flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 tablespoon Sugar
3 tablespoons Soft shortening
⅓ cup Milk
2 cups Whole berry cranberry sauce
\N \N Drained
\N \N Whipped cream

Sift the first 4 ingredients. cut in the shortening. Stir in milk to make a soft dough. turn out to floured surface and knead a few times.

Roll to a rectangle about ¼ inch thick. Spread sauce to ½ inch from edges. roll up jelly roll style. Dampen edges and seal. Place seam side down onto a greased baking sheet. Bake in a 400 oven for 20 minutes. Cool and cut into slices and serve with whipped cream.

Note:filling may also be your own homemade cranberry sauce.

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