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Jam Roll-Ups

April 4, 2012

These are dead easy to make, and even easier to eat! Serve them at your next brunch, or surprise your family one Sunday morning with a treat. Mix things up and try different jam and nut combos–apricot and walnuts, strawberry and almonds, whatever you have at home. Also, Whole Foods sells a refrigerated pie crust with no hydrogenated oils. I found this recipe on WomensDay.com.

2 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 refrigerated rolled pie crusts
1/2 cup raspberry jam
1/2 cup pecans, finely chopped


  • Heat over to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • Sprinkle a clean work surface with 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon.
  • Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.
  • Spread half the jam evenly over the crust and sprinkle half the pecans over the top.
  • Starting at one end, tightly roll the dough into a log.
  • Repeat with the remaining ingredients.
  • Trim the ends of each log, then cut into 1-inch-thick slices and stand them on edge (sugared-dough-side up and down) on the prepared baking sheet, spacing them 2 inches apart.
  • Bake until golden brown, about 15 minutes.
  • Transfer to a baking rack to cool completely.
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