There are occasions upon which one needs a dessert. For such occasions, Jiffy Cooking  is here for you!
Look at that picture, read the recipe, and tell me it is not glorious.
1 1-pound 5-ounce can cherry pie filling
1/4 cup water
1 tablespoon lemon juice
1 package refrigerated orange Danish rolls with icing (8 rolls)
In saucepan, combine pie filling, water, and lemon juice; heat to boiling. Pour into an 8 1/4 x 1 3/4 inch round ovenware cake dish. Top hot cherries with rolls, flat side down. Bake in hot oven (400 degrees) 15 to 20 minutes or until rolls are done. Spread tops with the icing that comes in the orange-roll package. Serve warm. Makes 6 to 8 servings.
Verdict: Pie filling and pastry. Theirs was a star-crossed love that could not be. Sigh.
When I pulled it out of the oven, the rolls looked perfect, and so I frosted them. But beneath the crispy delicious exterior lurked a cold doughy mess only apparent after I took a bite. I put them back in. They cooked for a solid 10 extra minutes. The top was almost burned, the bottom... still cold and doughy. Siiiiighhhhhhh. We dissected the rolls, separating delicious pastry and cold doughy horror, and ate it anyway.
What could have been.