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| EASY CRESCENT DANISH ROLLS | |
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Crescent rolls are the starting point for these plump homemade Danish rolls with a cream cheese filling. Rolls: 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 tablespoon lemon juice 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 4 teaspoons preserves or jam Glaze: 1/2 cup powdered sugar 1 teaspoon vanilla 2 to 3 teaspoons milk Heat oven to 350°F. In small bowl, mix cream cheese, sugar and lemon juice; beat until smooth. If using crescent rolls: Unroll dough; separate dough into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles.
On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves. Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. High Altitude (3500-6500 ft): No change. Makes 8 rolls. © 2008 and ®/™ General Mills, used with permission. Submitted by: Pillsbury | |
Spread each rectangle with about 2 tablespoons cream cheese mixture. Starting at longest side, roll up each rectangle; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.| 1 review | Add review Share |
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1.) All crescent roll dough is not created equally. Using a name brand (especially the non-perforated kind) makes all the difference when you go to stretch these out. I'm always a generic shopper, but it's worth the extra pennies to get name brand for this recipe.
2.) If you're doubling the batch, you could probably get away with still only using one batch of the cream cheese filling with equally delicious results. I always have some left over.