These pastrylike goodies are a treat for breakfast or with tea as well as after dinner. Choose your favorite flavor of preserves or marmalade for the filling.
Roll out one third of the dough into a 10-inch circle on a lightly floured surface and cover with fillings. With a plain or fluted pastry cutter or small chef’s knife divide the dough into 12 equal wedges.
Starting at the curved edge of one of the wedges, roll it toward the point, enclosing the filling. Arrange point-side down on an ungreased cookie sheet. Repeat with remaining wedges. Leave 2 inches between each rolled cookie.