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Lemon Danish Rolls

1 dozen Bridgford Frozen Breadsticks, White or
1 dozen Bridgford Ranch Rolls White
1 & 1/2 cups lemon pie or cake filling, prepared
1/2 cups melted butter

Separate frozen breadsticks and allow to thaw until pliable. If using Bridgford Roll Dough, separate each roll let thaw, then form each roll into a rope approximately 10-12 inches long. Hold one end of each stick or rope of roll dough in place and wind dough around loosely to form a coil, tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Brush with melted butter or margarine and let rise in a warm place for one to two hours or until double to triple in size. After risen, make indentations about 1-inch wide in center of each coil, pressing to bottom, fill with 1 to 1½ tablespoons pie filling. Bake in a preheated 325 degree convection oven for 6 minutes or until the rolls just begin to turn golden brown. Remove from oven and brush rolls with melted butter or margarine. Remove from baking sheets and cool on wire racks. When cool, drizzle with glaze.

Lemon Glaze: Mix 2 cups powdered sugar with 2 tablespoons lemon juice and 1/2 teaspoon vanilla extract.

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