Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Open can of dough but do not unroll. Cut into 8 equal slices. Press each slice down with the palm of your hand to flatten slightly. Arrange rolls in center of parchment paper, in a circle, with edges slightly overlapping.

Bake for 15-17 minutes or until rolls are light golden brown. Remove from oven and make a large indentation in center of each roll, using a wooden mini tart shaper. Allow to cool for 5 minutes then transfer to a serving platter.

While rolls are baking, in a medium size bowl, combine the mascarpone cheese, vanilla and 2 Tablespoons of confectioner sugar, using a spoon. Dice 1/2 cup of the strawberries and gently fold into the mascarpone mixture. Place the remaining confectioner sugar in a small bowl and stir in small amounts of the milk at a time to obtain a consistency to drizzle.

Divide the filling evenly between each of the roll centers, about a heaping teaspoon, trying to leave some strawberry pieces toward the top. Smooth tops slightly with a knife. Drizzle the glaze over the rolls. Sprinkle almonds on top. Arrange remaining strawberries in center of the ring.