Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.

Open the can of crescent rolls and unroll each onto a clean surface.

Place approximately 1 teaspoon of strawberry preserves on the short, flat end of each crescent roll.

Spread the preserves down the length of the dough.

Starting with the flat side, roll the dough towards the pointy end to form a crescent shape, enclosing the preserves.

Place the rolled crescents onto the prepared baking sheet, spacing them about an inch apart.

Bake for 11-13 minutes, or until the tops are golden brown.

Let the baked crescents cool slightly.

In a medium bowl, crack the eggs and whisk in the sugar and cinnamon until well mixed.

Spray a large frying pan with cooking spray and heat over medium-low heat.

Use tongs to dip each baked crescent into the egg mixture, coating it completely.

Place the coated crescents into the preheated frying pan.

Cook each side for 3-4 minutes, or until the egg coating is cooked and golden brown, adjusting heat as needed.

Place the cooked crescents onto plates.

Garnish with fresh strawberries, if desired.

Drizzle with maple syrup and add a spoonful of strawberry preserves for dipping.

Sprinkle with powdered sugar before serving.