Cracker Barrel's Strawberry Jellyroll Swirls

3 c. Cracker Barrel's biscuit and dumpling mix (or Bisquick)
1/4 c. sugar
zest of orange
1 egg
water
4 T. melted butter
1/2 c. chopped pecans
3/4 c. strawberry preserves, stirred until smooth, divided

Whisk together biscuit mix and sugar. Add zest. Make a well in the center of the mix and add 1 egg and a few drops of cold water. Stir egg and water using a fork into biscuit mix. Add more water a little at a time to form a stiff dough. Scrape dough out onto floured surface. gather into a ball and, kneading a few times to incorporate, sprinkling more flour over surface as needed. Dough should be stiff, but easy to handle.Roll dough into a rectangle 10x14". Brush surface of dough with melted butter. Sprinkle pecans over top. Roll the pecans into the dough. Spread preserves over top, spreading from edge to edge. Starting with one long side, gently roll dough into a log. Carefully cut the log into two smaller logs. Cover with plastic and chill in the freezer for 30 minutes. Preheat oven to 375. Line a cookie sheet with parchment paper. Slice chilled dough into 1/4" slices and place on cookie sheet. Bake 12-15 minutes or until puffy and brown. Glaze with remaining preserves while still hot. Serve warm.