Strawberry Pecan Rolls- recipe hack- Washington DC food photographer- Nicole Barr

I have this knack in the kitchen for making up recipes and having them turn out completely edible. I am no way the next Top Chef, but no one is starving in our household. One thing I’m really good at is making up recipes that are hacks. I have a very short attention span so these kind of recipes work for me. I’m going to share a Sunday morning favorite with you. I will admit, I don’t really measure anything precisely and feel free to use more or less of the ingredients. You can also create your own hack and change the ingredients around. Blueberries and walnuts anyone?

1 can of crescent rolls
1 tbsp. butter
1 tbsp. cinnamon
1/2 cup of brown sugar
1/4 cup pecans
2 strawberries sliced thin

Preheat the oven to 375 degrees.
Unroll the crescent rolls to lay flat. Take a rolling pin to thin out the dough slightly and to mend the pre-cut edges.
Cut the butter into thin pieces and place all over the dough.
Sprinkle remaining ingredients to cover all of the dough.
Roll it up. Cut into sliced. I try and cut 1 1/2 inch slices, sometimes they are a little bigger. Depending on how thin you slice them, you can yield 6-8 rolls with this recipe.
Place slices in cupcake baking pan.
Bake at 375F for 10-12 minutes. I have a convection oven, so mine only take 10 minutes.
Serve warm and ENJOY!

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