- Thaw dough according to package directions. Grease a large baking sheet; set aside. On a lightly floured surface, roll dough into a 12x10-inch rectangle. Brush with melted butter; sprinkle with cranberries, crystallized ginger, and snipped sage. Starting from a long side, tightly roll up rectangle into a spiral. Cut into twelve 1-inch slices. Place rolls on prepared baking sheet, standing rolls upright with seam sides down. Cover and let rise in a warm place until double in size (about 30 minutes).
- Preheat oven to 350 degrees F. In a small bowl whisk together egg and the water. Brush rolls with egg mixture. If desired, gently press a small sage leaf into the top of each roll; brush leaves with remaining egg mixture. Bake about 20 minutes or until golden brown.
From the Test Kitchen
Prepare as directed in Step 1, except after shaping dough and covering loosely, chill in the refrigerator for up to 24 hours. Let stand at room temperature for 30 minutes before baking. Bake as directed in Step 2.
Nutrition Facts (Cran-Sage Rolls)
- Per serving:
- 141 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 23 mg chol.,
- 199 mg sodium,
- 24 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet