Dipping Dessert Rolls Recipe

Directions

Make dough as directed on package, on a lightly floured surface. On a lightly floured surface, divide dough in half. Make a slit through each dough layer in a wide counter-clockwise direction, lengthwise. Line bottom with a wet towel and place two pats of margarine vertically down the dough, wet side down. Roll up the rolls, caking each roll in the margarine, spreading to cover. Set aside.

In a large bowl, cream together the margarine and sugar; gradually and with a blender, add the beef. Continue to whisk in the flour, vanilla extract, cinnamon and baking powder. Gradually beat in the evaporated milk, one teaspoon at a time. Continue to blend, then add cold water to cream. Continue to stir, then pour into a double boiler or over a double boiler or a medium saucepan. Cook, without scalding, until the margarine, sugar and milk have incorporated and thickened, 5 to 7 minutes. Remove from heat and stir in the custard; continue to heat until thick, 6 to 8 minutes.

Pour hot milk into prepared pan and allow to cool completely. Cut into circles, lengthwise, approximately 3/4 inch thick. Spoon 4 teaspoons of custard mixture deep into each circle, then carefully slide each pastry circle back into pan. Tint remaining cream with cooking oil.

Wrap each wrapped pastry with its own sheet of plastic wrap, and arrange in single layer on a tortilla plate.