Raspberry Rolls

   I like going to our little local grocery store because they always have things marked down 50%. It's always for different reasons, but the reason matters not to me! I just love a discount! :)  
   A while back (I'm talking in the summer) they had Pillsbury Raspberry Turnovers on 50% off. I have literally never bought these before in my whole life, but at 50% off, I was interested enough to try!
   I stuck the boxes in my freezer, and waited for a time I wanted to make a breakfast for guests, or just for fun on a treat day. 
   When I finally decided to make them, I realized I actually didn't want to make them as turnovers, but would rather have a nice bun, like a cinnamon bun....minus the cinnamon, obviously.
   So, that's what I did. I made me some raspberry rolls, and (despite me not actually enjoying baked  fruit desserts) these turned out really nice, and somehow seemed nicer than a turnover, but that might just be something I'm telling myself because I want to believe it. These kept well too, sitting on the counter for 2 days, and tasting yummy up to the last day.    

Raspberry Rolls

Ingredients:

• 3 Boxes Raspberry Turnovers

Method: 

1. Line a 8x8 baking dish with parchment paper and set aside. Preheat the oven to 350Degrees. You could do less boxes of the turnovers and make them in a pie plate instead, but the baking time will vary.
2. Follow the package directions to open and unroll the turnover pastry. You will want to do this on a lightly floured surface.
3. Gently seal together the seams so that you have one big rectangle of dough.  
4. Spread the raspberry filling onto the dough, leaving a 2 inch empty space at one of the wide sides of the dough.
5. Roll the dough up from the wide side (if you roll from the short side your roll will have too many layer and will never cook!) starting at the end with the filling that goes all the way, and finishing at the end where you left the 2 inch filling gap. 
6. Cut this long roll into 2 inch pieces, and place evenly into the prepared baking dish. 
7. Bake for 50-55 minutes and check to see how dark the edges are getting. If they are well browned, but the centre still looks "doughy", then gently cover in tin foil and continue to bake, checking every 5 minutes to see if the centre has cooked, up to 65-70 minutes.
8. Once cooked through, remove from  oven and allow to cool for a few minutes before squeezing the provided icing over the buns.

  I realize this is NOT a real recipe, only an idea for something you can do with something already made for you. I fully intend on making these again, only I will try with a homemade dough and a pure raspberry jam. I'll let you know how that real recipe goes. Pinky swear. 

   So, that's all for today.
   I've been more on and off with posting because we've have an irritating Apple bug that causes desktop Macs to not be able to connect to the internet via WiFi. So, all my photos are on the desktop, and even if I worked on a draft on the laptop I would't have any photos to use because I can't access them because the iCloud won't work properly...blah blah, blah. Anyway, my brilliant husband got a long Cat-5 cable (ethernet), and hooked our computer up to our router so that I have internet again! However, the cable (though it is long) isn't quite long enough and I have to drag the computer desk away from the wall and on a wacky angle to get the cord to reach! I'm o.k. with this though! Apple really should fix this bug, but in the meanwhile we have figured a way around it! 
   So, apologies for being absent, but I'm still here! :)  
   Happy Wednesday!