81 cherry pie rolls Recipes

cream cheese, room temperature, sugar, egg, vanilla extract, tubes refrigerated crescent dinner rolls, cherry pie filling, egg yolk, beaten with, water, powdered sugar

refrigerated crescent dinner rolls, cream cheese, softened, sugar, canned cherry pie filling, almond extract

white sugar, cornstarch, cold water, cherry pie filling, almond extract, chopped fresh rhubarb, all-purpose flour, rolled oats, brown sugar, salt, margarine or butter, chopped pecans or walnuts

refrigerated crescent dinner rolls, cherry pie filling, sugar, milk, vanilla extract

tube (8oz) refrigerated crescent rolls, cherry pie filling, sugar, milk

tube (8 oz) refrigerated crescent rolls, cherry pie filling, sugar, milk

tube (8 oz) refrigerated crescent rolls, cherry pie filling, almond extract, milk, sugar

hot roll mix, cherry pie filling, sour cream, egg, sugar, almond extract, king arthur unbleached all-purpose flour, sugar, cold butter

margarine, brown sugar, vanilla extract, rolled oats, all-purpose flour, water, white sugar, fresh cherries, pitted

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

refrigerated crescent dinner rolls, cherry pie filling, sugar, milk

tube (8 oz) refrigerated crescent rolls, cherry pie filling, sugar, milk

pillsbury plus white cake mix, rolled oats, butter or 1/2 cup margarine, softened, egg, cherry pie filling, chopped nuts, brown sugar

pillsbury supreme chocolate chunk premium brownie mix, quick-cooking rolled oats, chopped walnuts (optional), butter, melted, cherry pie filling, hot fudge topping, vanilla ice cream

all-purpose flour, salt, cold unsalted butter, cut into small pieces, ice water, grated sharp pinconning cheese, cold unsalted butter, cut into small pieces, all-purpose flour, dark brown sugar, rolled oats, eggs, granulated sugar, all-purpose flour, sour cream, grated fresh lemon rind, lemon juice, michigan dried cherries , rehydrated in brandy for several hours ,then drained well, peeled sliced ida red apples

refrigerated cinnamon roll dough , with icing, cherry pie filling (from 21 oz. can), almonds

cinnamon rolls with icing, cherry pie filling (from 21 oz can), almonds

reduced-fat crescent rolls, reduced-fat cream cheese, softened, sugar, vanilla, cherry pie filling, cinnamon, sugar