Another option for special (or any day) breakfast or brunch? How about the day after – in case you’re not not pie tasting with your coffee? Or, maybe a treat for a special weekend morning party – Mimosas and all?
Whatever you decide, these super easy, semi-sweet Apricot Pecan Rosettes will suit any palate: Intense Apricot Fruit Spread, Homemade Pizza Dough, and chopped pecans. That’s it!
Apricot Pecan Rosettes
1 recipe Homemade Pizza Dough*
8 oz. Bonne Maman INTENSE Fruit Spread
1/4 cup chopped pecans, divided
1 Tbs. powdered sugar
Preheat the oven to 425 degrees.
Roll out the pizza dough between two sheets of parchment until the dough reaches roughly an oval shape.
Slather with the apricot preserves.
Sprinkle with the chopped pecans, reserving 1 Tbs.
Slice the oval, lengthwise into 2″ strips.
Roll the strips up and place in a muffin tin.
Bake for 25 minutes, until puffy and golden brown on top.
Sprinkle with remaining pecans and dust with powdered sugar!
*Homemade Pizza Dough:
1 pkg. active dry yeast (1/4 oz)
1 tsp. white sugar
1 cup warm water
2 1/2 cup all purpose flour
1/4 cup olive oil, divided
1 tsp. sea salt
