Raspberry Pastry Roll-Ups

Ingredients

1 refrigerated pie crust ( rolled kind work best)
4 tablespoons raspberry jam
powdered sugar

Directions

Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge.
Using a pastry wheel or pizza cutter, piecrust into 16 wedges.
Starting at outer edge of pastry, roll wedges into crescents. Place on parchment-lined baking sheet and bake for 15-20 minutes at 375*. Or until lighty browned.
Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn't affect the taste or presentation of the pastry.

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