Stuffed Date Roll-Ups

Drizzled with a sweet citrus glaze, flaky refrigerated crescent dinner rolls encase a delightful goat cheese and date filling.

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Prep Time 20 min
Total Time 35 min
Servings 16

Ingredients

Rolls

16: whole large dates

3: oz soft chèvre (goat) cheese (1/3 cup)

1: tablespoon chopped toasted almonds

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Glaze

1/2: cup powdered sugar

1/2: teaspoon grated orange peel

1: tablespoon orange juice

: Fresh currants, if desired

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Directions

1 Cut each date lengthwise along one side; remove pit. Place goat cheese and almonds in quart-size resealable freezer plastic bag or decorating bag fitted with tip with large end; seal bag. Squeeze bag to mix almonds into goat cheese. Cut small hole in 1 corner of plastic bag. Squeeze bag to pipe about 1 teaspoon cheese mixture into each split date.
2 Heat oven to 375°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Cut each into 4 short strips (about 3x1 inch); wrap each stuffed date with 1 dough strip. Place 2 inches apart, seam side down, on ungreased large cookie sheet.
3 Bake 10 to 15 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients. Immediately drizzle glaze over hot roll-ups. Remove from cookie sheet. Cool 10 minutes. Serve warm or at room temperature.

EXPERT TIPS

Expert Tips

For best results, use jumbo Medjool dates.

Be sure to store chèvre or goat cheese in the refrigerator, tightly wrapped in plastic and away from eggs, butter and other foods that might easily pick up other flavors.

Got questions? Our experts have the answers. Ask Betty now.