Jam-Packed Pastries

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   1. Heat over to 400 degrees. Line a baking sheet with parchment paper.

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   2. Sprinkle a clean work surface with 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon. Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.

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   3. Spread half the jam evenly over the crust and sprinkle half the pecans over the top. Starting at one end, tightly roll the dough into a log. Repeat with the remaining ingredients.

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   4. Trim the ends of each log, then cut into 1-inch-thick slices and stand them on edge (sugared-dough-side up and down) on the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 20 to 25 minutes. Transfer to a baking rack to cool completely.

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   Tip: The baked pinwheels can be stored at room temperature for up to 3 days before serving; They'll stay fresh for about 1 week.

No additional tips available.