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1
Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
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2
Open the can of crescent rolls. Unroll each crescent roll onto a cutting board or clean counter. There should be 8 crescent rolls in the package.
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3
Place approximately 1 teaspoon of strawberry preserves onto the short flat end of the crescents, which are triangular shaped. Use a spoon or spatula to spread the preserves down the length of the crescent dough. It does not have to be spread perfectly.
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4
Starting with the flat side of the triangle, roll the dough towards the long pointy end until it is rolled into a crescent shape. The preserves should be inside the crescent. If any preserves leak out, you can dab it away with a napkin or a spoon. Roll up all 8 crescents.
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5
Place the crescents onto the lined baking sheet. There should be about an inch of space between each crescent.
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6
Place the crescents into the oven and bake for 11 to 13 minutes, or until the tops of the crescents are golden brown.
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7
Let the crescents cool. Meanwhile, crack the 2 eggs inside of a medium mixing bowl. Throw away the shells. Whisk in the sugar and cinnamon until well mixed.
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8
Spray a large frying pan with cooking spray. Heat the pan on a stove top at the medium or medium low setting.
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9
Use tongs to dip the crescents into the egg mixture. Coat the cresents and then place them into the large frying pan. Cook each side of the crescents for 3 to 4 minutes or until the egg coating is cooked. You may need to adjust the temperature if the egg coating is taking to long to cook.
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10
Place the crescents onto 4 plates, if serving four people. Place 3 or 4 fresh clean strawberries on each plate, if desired. Drizzle maple syrup over the crescents. Add a spoonful of preserves next to the cresents, for dipping.
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11
Sprinkle powdered sugar, as much as you like, over the crescents. Serve hot and enjoy!
