*from "bisquick breakfast and brunch" (one of those lil books at the checkout)
ingredients:
- 3 cups original bisquick mix
- 2/3 cups milk or water
- 2 tablespoons sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon grated orange peel
- 1 cup seedless red raspberry jam
- 1 cup powdered sugar
- 3 tablespoons whipping cream
directions:
- heat oven to 425. line cookie sheet with cooking parchment paper.
- in large bowl, stir bisquick mix, milk, sour cream, granulated sugar and orange peel until a soft dough forms.
- on surface sprinkled with additional bisquick mix, knead dough 5 times. roll dough into 16x12-inch rectangle, about 1/4 inch thick. spread 2/3 cup of the jam over dough within 1 inch of edges.
- starting with 12 inch side, roll up tightly. pinch edges to seal. with sharp knife, cut into 8 slices. place slices, cut sides down, on cookie sheet.
- bake 15-16 minutes or until golden brown.
- in small bowl, mix powdered sugar and whipping cream until smooth.
- in small microwaveable bowl, microwave the remaining 1/3 cup jam uncovered on high 10-20 seconds or until melted.
- spoon melted jam on top of jam spirals. drizzle glaze over jam.
