Hershey Kiss Roll

One of my first cookbooks as a kid cook was Betty Crocker’s Cookbook for Boys and Girls. The recipes, all supermarket style, were very exciting for a ten-year-old to make and take pride in. My bestie and I would obsess over making the “Bubble Ring,” which was a Bundt pan full of pieces of supermarket bread or pastry dough wrapped around junk food, pizza ingredients, or, ­whenever we were allowed to use it, candy, then baked. This is a descendant of our early creations.

4 (8-ounce) tubes refrigerated crescent rolls, biscuits, or dinner rolls

32 Hershey’s Kisses, unwrapped

1. Heat the oven to 350°F.

2. Pop open the tubes on a clean kitchen surface, unravel the dough, and separate the preportioned dough. With the palm of your hand, flatten out each piece of dough, then load with a Hershey’s Kiss: Gather the dough edges together up around the Kiss so it is completely enclosed.

3. Grease a fluted 10-inch Bundt pan (or a regular one if that’s all you have; the roll just won’t be as pretty) and fit the packets snugly inside, staggering each one’s position and stacking them on top of each other in a zigzag pattern if it helps you load more in.

4. Bake for 30 to 40 minutes, until the roll is golden brown. Remove from the oven and let cool slightly before popping the roll out of the pan onto a serving dish. Break apart and eat!

This roll is great for lots of holidays. Instead of Kisses, use leftover Valentine’s Day, Hanukkah, Halloween, Easter, or Christmas candy.

For a glossy finish, brush the baked ring with melted butter and sprinkle with cinnamon sugar.

This roll is meant to be eaten the morning or day it’s baked; like other supermarket pastries, it loses its romance if served a day or more later.