2 tablespoons unsalted butter
1 cup heavy cream ingredients
1 teaspoon vanilla extract
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 cup chopped fresh parsley
1/4 cup chopped green onions
1 teaspoon ground nutmeg
Preheat the oven to 250 degrees F (120 degrees C). Spread the butter on a baking sheet. Roll the cream and vanilla into 1 inch strips, place 1 inch apart. Spread evenly between two paper towels or ramekins. Set aside. Beat egg mixture into the cream, mixing just until incorporated. Spread over the cream, crusts coming together. Carefully roll pastry edges upward and secure with a little water spray; trim edges to fit. Place the sliced and cooked fruit in the butter mixture.
In a medium saucepan, heat olive oil and cook over medium heat until just butterscotch. Remove from heat; add flour and garlic powder. Stir and mix until well combined.
Roll pastry into a 5 inch by 3 inch rectangle. Roll jelly rolls in egg mixture for decorative effect. Freeze 8 hours or overnight.
Bake 50 to 60 minutes in the preheated oven. Remove crusts from frozen dessert rolls to wire racks to cool completely, but let stand in chilled air until completely thawed. Cut several slits in foil after eight hours of baking. Bob in any remaining nutmeg with a fork. Chill, roll, and serve immediately.