Strawberry Dumplings

Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.

1 (8 ounce) can crescent rolls
1 sticks butter
3/4 cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon lemon juice
1/2 cup lemon soda
2/3 cup fresh srawberries-diced

Preheat the oven at 350 F ; butter 8×8 inch baking dish and set aside.
Roll diced strawberries in a crescent roll and place in a buttered dish.

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