Raspberry Pastry Roll-Ups

Ingredients

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

Directions

1. Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge.
2. Using a pastry wheel or pizza cutter, piecrust into 16 wedges.
3. 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.
4. 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.***