2 (8 roll) Pillsbury crescent dinner rolls
1/2 c. dried apricots, finely chopped
2 tbsp. sugar
2 tbsp. poppy seeds

TOPPING:

1/4 c. apricot jam
1 tbsp. finely chopped almonds
1 tsp. poppy seed or more if desired

Heat oven to 375 degrees. Grease 9 inch round cake pan. Unroll crescents into 4 long rectangles, firmly press perforations to seal. Combine in small bowl apricots, sugar and poppy seeds. Spread mixture evenly over the 4 rectangles. Starting at longest side of rectangle, roll up. Press edges to seal. Wind dough onto greased pan, begin at outer edge and coil inward. Seal ends of dough. Bake 20-24 minutes until golden brown. Remove from pan, spread jam over top. Sprinkle with almonds and poppy seeds.