A pinch and a poke create the fun heart shape in quick rolls rolled with a sweet raspberry filling.
cups Original Bisquick™ mix
teaspoon almond extract
tablespoons butter or margarine, softened
package (4-serving size) raspberry- or strawberry-flavored gelatin (not sugar-free)
Powdered Sugar Icing
cups powdered sugar
to 3 tablespoons milk or water
Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, stir Bisquick mix, 1 1/3 cups milk and the almond extract until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape into a ball; knead 10 times.
Divide dough in half. Roll or pat each half into 12x7-inch rectangle. Spread 1 tablespoon of the butter over each rectangle. Sprinkle half of the gelatin over each rectangle; spread evenly with back of spoon. Roll up each rectangle tightly, beginning at 12-inch side. Pinch edge of dough into roll to seal. Cut each roll into 12 (1-inch) slices. Place on cookie sheet. To make heart shape, pinch one side of slice to form sharp point; make deep indentation in opposite side of dough with knife to make top of heart.
Bake 12 to 15 minutes or until golden brown.
Meanwhile, mix icing ingredients until smooth and spreadable. Remove rolls from cookie sheet to cooling rack; spread icing over warm rolls.
Skip the heart shape and make regular round rolls.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Roll
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.