A pinch and a poke create the fun heart shape in quick rolls rolled with a sweet
4 1/2 cups Original Bisquick mix
1 1/3 cups milk
1/4 teaspoon almond extract
2 tablespoons butter or margarine, softened
1 package (4-serving size) raspberry- or strawberry-flavored gelatin (not sugar-free)
Powdered Sugar Icing
2 cups powdered sugar
2 to 3 tablespoons milk or water
1 teaspoon vanilla extract
Heat oven to 425 degrees F. Grease cookie sheet with shortening or cooking spray,
In large bowl, stir Bisquick mix, 1 1/3 cups milk and the almond extract until
soft dough forms.
On surface generously dusted with Bisquick mix, gently roll dough in Bisquick
to coat. Shape into a ball; knead 10 times.
Divide dough in half. Roll or pat each half into 12 x 7-inch rectangle. Spread
1 tablespoon of the butter over each rectangle. Sprinkle half of the gelatin over
each rectangle; spread evenly with back of spoon. Roll up each rectangle tightly,
beginning at 12-inch side. Pinch edge of dough into roll to seal. Cut each roll
into 12 (1-inch) slices.
Place on cookie sheet.
o make heart shape, pinch one side of slice to form sharp point; make deep indentation
in opposite side of dough with knife to make top of heart.
Bake for 12 to 15 minutes or until golden brown.
Meanwhile, mix icing ingredients until smooth and spreadable.
Remove rolls from cookie sheet to cooling rack; spread icing over warm rolls.
Prep Time: 20 min | Start to Finish: 35 min | Yield: 24 rolls
High Altitude (3500-6500 ft): Not recommended.
Time-Saver: Skip the heart shape and make regular round rolls.
Nutrition Information: 1 Serving: Calories 160 (Calories from Fat 35); Total
Fat 4g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 0mg; Sodium 310mg; Total
Carbohydrate 29g (Dietary Fiber 0g, Sugars 14g); Protein 2g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4%