Strawberry Vanilla Crescent Rolls

Strawberry Vanilla Crescent Rolls 10 oz strawberries 2 tsp lemon juice 2 tsp vanilla extract 1 vanilla bean 1/3 cup white granulated sugar 12 oz package of Crescent Grands dough the big and flaky kind is awesome Topping: 2 tsp white granulated sugar 1 tsp cinnamon Chop strawberries and add them to a small sauce pot. Scrape vanilla seeds into the pot with strawberries. Add lemon juice, vanilla and sugar as well. Mix well until all incorporated. Simmer over medium heat for 13-15 minutes. A lot of the liquid will be cooked out (not all!), making it thicker and easy to spread without pouring out. Let cool to room temperature so you don't get burned. Preheat oven to 350 and cover a large baking sheet with parchment paper. Lightly grease the parchment paper. Open the crescent dough, unroll it and cut the predesignated triangles. Spread about a tablespoon of vanilla strawberry mixture over each triangle. Carefully roll up the triangles, starting at the wide end. Lay all the rolled strawberry rolls on the prepared baking sheet. Mix 2 tsp of sugar with 1 tsp of cinnamon and sprinkle each rolled pastry. Bake for 15 minutes, until raised and golden brown.