Cranberry Almond Sweet Rolls Food

CRANBERRY-NUT JELLY ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a 15x10x1-in. baking pan with waxed paper; coat with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, baking powder, baking soda and salt; gradually add to yolk mixture and mix well (batter will be very thick). Fold in cranberries and pecans., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioner's sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 7-10 minutes or until top springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack. , For filling, in a small bowl, combine the cream cheese, butter and extract. Set aside 1-1/2 teaspoons confectioners' sugar. Gradually beat remaining sugar into cream cheese mixture. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Sprinkle with reserved confectioners' sugar. Store in the refrigerator.

CRANBERRY, HAM AND SWISS CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
• Unroll the crescent roll dough and cut along the perforated lines to separate it into individual triangles. Arrange each triangle on a work surface with the short side closest to you.
• Place about 1 teaspoon cranberry sauce on each triangle and use the back of a spoon to spread it evenly over the dough, leaving 1 inch of the tip bare. Place a piece of ham on the short side of the dough on top of the cranberry sauce and top with a slice of cheese. Wrap the sides of the ham over the short ends of the cheese to keep it intact.
• Start from the short side of the dough and roll it up and over to encase the ham and cheese. Place on the prepared baking sheet. Bake until the dough is golden brown and the cheese is slightly oozing, about 15 minutes.
• Transfer to a serving platter and serve with Dijon mustard.