3 cups strawberries (rinsed and sliced into bite-sized pieces)
1/2 cup water
1 tbsp corn starch
3 tbsp white sugar
2 tbsp Triple Sec (orange liqueur) or orange juice
1 can crescent rolls (I used Pillsbury Reduced Fat)
1 egg white, beaten
2 tbsp white sugar
Whipped topping (About 1 cup or however much you want. I used Fat Free Cool Whip, could also use regular whipped cream or make your own)
Puree 1 cup strawberries and water in blender or food processor. In a saucepan, mix corn starch and 3 tbsp white sugar. Cook over medium-high heat, stirring constantly, until mixture thickens (about 5 minutes). Mix in liqueur and let cool. Stir remaining 2 cups of strawberries and refrigerate.
Pre-heat oven to 325F. Grease cookie sheet. Unroll and separate crescent rolls, press 2 triangles together (so 8 pre-cut rolls become 4 big rolls). Roll up as directed on package. Brush top with egg white, sprinkle sugar. Bake for 20 minutes or until golden brown.
Let cool for a few minutes then cut rolls in half. Stuff with strawberry mixture and cool whip. Less is not more, here, so pile it all on!
Adapted from this recipe