This is a Family Tradition in my husband's family. They like to have it for breakfast Christmas morning! And whenever they have the craving for it! After marring into the family I have to admit I did not like it at first, but now I love it! I am hoping my kids will eventually like it too!
8 ounces dinner rolls
1/2 cup sugar
1 pound low fat ricotta cheese
2 teaspoons orange peel, grated
1/4 teaspoon vanilla
INGREDIENTS FOR STREUSEL TOPPING
1/2 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 cup butter
Separate rolls into triangles. Place two triangles in a glass pie pan so that their bases meet at the center and their pointed ends drape over opposite edges. Place two more triangles at right angles to the first pieces. Their bases should meet the first pieces at the seam and pointed ends should drape over pan edges. The dough will look like a four-pointed star. Fit remaining triangles of dough along pan sides and bottom, letting pointed tips drape over sides. Press edges together to seal.
Beat together sugar, and eggs until well blended. Stir in ricotta cheese, orange peel, and vanilla; mix until blended. Pour into dough-lined pan.
STREUSEL TOPPING: With a wooden spoon stir together flour, sugar, cinnamon and butter until blended and coarse crumbs form.
Squeeze premixed streusel topping together with hands to form chunky nuggets; crumble over top of pie filling. Fold pointed tips of dough over filling.
Bake in a 350º oven until filling juggles only slightly in center when gently shaken, 35 to 40 minutes. Let cool on a wire rack. If made ahead cool thoroughly, cover, and chill. Serve at room temperature. Serves 8.