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For filling and rolling the tortillas:
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Put a flour tortilla in the microwave for about 30 seconds or less . . . just enough to make it soft so that it will roll without breaking.
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As soon as the tortilla comes out of the microwave put two heaping serving spoons (approximately 2 heaping tablespoons) of the Comstock cherry pie filling on the tortilla. Spoon the cherry filling in a narrow lengthwise area about an inch away from the side of the tortilla.
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Fold the front of the tortilla over the cherry pie filling as tightly as possible all the way around the pie filling so none of the pie filling can squeeze out when you roll it. Fold over each of the sides in a 2 inch or so fold. Roll the tortilla over the pie filling as tightly as possible.
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Repeat this process of filling and rolling the tortillas for as many servings as you would like.
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For frying the pie rolls:
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Put canola oil in a skillet so that it covers the bottom of the pan about an inch deep. Heat the oil over medium heat and once the oil starts shimmering and is hot, put the pie rolls in the skillet. The oil gets hot fast so keep an eye on it in case you need to turn the heat down a bit. Watch the rolls and continue turning the pie rolls as each side browns, so they cook evenly. Cook the pie rolls until they are golden on all sides. After they are cooked lay the pie rolls on a paper towel to get rid of any excess oil.
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For serving the pie rolls
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While they are hot, put the pie rolls in individual serving dishes and dust them with powdered sugar.
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Then add two scoops of vanilla ice cream on top of each of the pie rolls (or more if you like!!!)
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Then add a good size dollop of Cool Whip or your favorite whipped cream.
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Then top with a maraschino cherry.
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This is best when served hot right out of the skillet!!!
