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Strawberry Dumplings

Caramelized dough filled with fresh strawberries and bathed in a delicious sauce. Perfect served with vanilla ice cream!


  • 2 cans refrigerated crescent roll dough
  • 1 pound of fresh strawberries
  • HEB Organics strawberry preserves
  • Zest from one orange
  • 1 cup butter melted
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup 8 ounces Natural Brew Outrageous Ginger Ale (my favorite ginger ale, hands down!)
  • Vanilla ice cream for serving


  • Open the cans of crescent roll dough, and unroll each sheet, separating each one into triangles. Set aside. De-stem and slice the strawberries, and set aside.
  • Working with one crescent roll triangle at a time, spread approximately 1/2 teaspoon of the strawberry preserves onto the wide end of the triangle. Place 3-4 strawberry slices on top of the preserves, and then sprinkle with a small amount of the orange zest. Tuck the outer points of the crescent roll dough around the strawberries before rolling the dough into a pouch, pinching the ends to seal.
  • Place the rolled dumplings into a greased 9x13" baking dish, placing four dumplings in each row. Repeat this process with the remaining dough until you have completed 16 dumplings.
  • Combine the butter, sugar, cinnamon and vanilla extract in a medium bowl. Pour evenly over the dumplings in the pan. Pour 1 cup of ginger ale evenly over all layers.
  • Place pan in a preheated 350-degree oven and bake for 40-45 minutes, or until browned and bubbly. Remove pan from oven and cool at least 15 minutes before serving.
  • Serve warm, topped with vanilla ice cream and fresh strawberry slices.