1 pkg. dry yeast
1/4 c. warm water
2 c. flour
1 can Solo fruit filling
1/8 tsp. salt
3/4 c. butter
1 egg
Powdered sugar

Sprinkle yeast over 1/4 cup water; add egg and mix. Let stand. Sift together flour and salt. Cut in butter to flour mixture. Blend yeast mixture into flour mixture until dough forms. Divide dough in half and roll out each half on a floured surface into a 9 x 13 inch rectangle. Spread 1/2 can of filling on each rectangle. Roll as for jelly roll. Place on greased cookie sheet. Make a 1/2 inch deep cut lengthwise down the center of the roll. Bake immediately (no rising) for 20 to 25 minutes. Cool; sprinkle with powdered sugar and slice diagonally.