Dark Cherry-Chocolate Breakfast Pastry

Dark Cherry-Chocolate Breakfast Pastry

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 can Pillsbury® refrigerated crusty French loaf
  • 4 tablespoons LAND O LAKES® Butter
  • 1 teaspoon grated orange peel
  • 1 cup halved pitted dark sweet cherries*
  • 1/4 cup HERSHEY’S Mini Chips Semi-Sweet Chocolate
  • 1/4 cup Smucker's® Sweet Orange Marmalade

Directions

  • 1. Heat oven to 350°F. Lightly spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough in pan; press dough to cover pan. In small microwavable bowl, microwave 2 tablespoons of the butter on High 15 seconds or until melted. Stir in orange peel. Brush butter mixture over dough.
  • 2. Press 1/2 cup of cherries into half of dough, covering a 10x7 1/2-inch area. Sprinkle small chocolate chips over cherries. Fold plain side of dough over cherries. Pinch edges of dough to seal. Cover top of folded dough with remaining cherries; press into dough.
  • 3. In small microwavable bowl, microwave remaining 2 tablespoons of butter and marmalade on High 15 to 30 seconds or until butter is melted; stir to blend well. Carefully brush mixture over cherries and dough.
  • 4. Bake 20 to 30 minutes or until golden brown. Cool on cooling rack 15 minutes.
  • 5. Cut into 8 servings. Serve warm.
  • 8 servings

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