Cherry-almond focaccia Recipe
1 (30 ounce) package (12 rolls) frozen
cinnamon roll dough (with icing)
1 cup frozen unsweetened pitted tart
cherries, thawed and drained
1/2 cup sifted powdered sugar
2 tablespoons toasted, sliced almonds
1/4 cup granola (no dates or raisins)
1 teaspoon milk
1/4 teaspoon almond extract
Thaw dough according to package directions. Cut each roll into 4 pieces. Arrange pieces about 1/2 inch apart on a greased 12-inch pizza pan or in a 15 x 10 x 1-inch baking pan. Gently press pieces together to form a crust.
Toss cherries with 1/4 cup powdered sugar; spoon over crust. Top with almonds and granola. Cover; let rise in a warm place 1 hour.
Bake in a 375 degrees F oven 20 to 25 minutes or till center is done, covering with foil the last 10 minutes, if necessary. Cool on a rack 10 minutes.
Combine icing packets, remaining 1/4 cup powdered sugar, milk, and extract; drizzle over bread.