This one was an accidental creation. See, my brother showed me a bosenberry tree that needed picking. Ok, not so sure about “needed” being picked, but it sure as heck was only seeing action from the birds in the area. They were already started chomping away at the fresh fruit, so we figured it wouldn’t hurt to take a few more. We actually weren’t sure what kind of berries they were. (I was a good sister and tested them. Harmless.) We kept thinking it was a blackberry tree, but the more I looked at the berries, the more I knew it wasn’t a blackberry tree.
The berries were too long. So we Googled,and I found that it was most likely a bosenberry tree. So we picked a bowlful, and figured what better thing for breakfast than croissants. And I think I made it look way more complicated than it was. You can basically do the same thing with just jam or preserves, but why not make something from semi-scratch and make memories.
1 package of Pilsbury Crescent Rolls
1/2 cup of bosenberries, washed and destemmed
2 teaspoons of Splenda
Preheat oven to 350.
In a bowl, mash bosenberries into a jam consistency. Add Splenda and fold into berries.
On a cookie sheet, unroll the crescent rolls. Spoon berry mix onto crescent rolls, then lightly spread it from the wide end to halfway up the triangle. Roll closed, starting at the wide end, and ending at the top of the triangle. Fold in ends of corners if you wish.
Bake for 10 minutes, or until crescent rolls are puffed and golden brown. Remove from oven, let cool, and enjoy.