Crescent Roll Strawberry Dumplings

Crescent Roll Strawberry Dumplings 1 (8 ounce) can crescent rolls 1 sticks butter 3/4 cups brown sugar 1 teaspoons vanilla 1 teaspoon cinnamon 1 teaspoon lemon juice 1/2 cup lemon soda 2/3 cup fresh srawberries-diced Preheat the oven at 350 F ; butter 8×8 inch baking dish and set aside. Roll diced strawberries in a crescent roll and place in a buttered dish. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, remove from heat and pour over the dumplings. Pour the soda in the middle and along the edges of a pan (not over the rolls) Bake for 30-35 minutes, or until they become golden brown. Serve warm.