Thank you for being one of our most loyal readers. Please consider supporting community journalism by subscribing to The Wilson Times.
When he was younger, my son always requested crescent rolls with our holiday meals. That was an easy request because we all enjoy freshly-baked crescents made from refrigerated dough.
But that's not the only way I have used this convenience product.
I've used refrigerated crescent rolls to make pigs in a blanket and taco rings, toasted ham and cheese sandwiches, as well as a tasty dessert that involves lots of chocolate chips.
But one of my favorite crescent roll recipes is easy crescent danish rolls. It's the same recipe I shared seven years ago, but it's worth repeating.
This yummy pastry is reminiscent of much more complicated recipes that involve making the pastry dough from scratch. That's all fine and dandy if you have the time, and I've made pastries from scratch myself. But this is so quick and easy and is truly delicious.
The process is very simple.
After you have prepared the cream cheese filling, separate the can of eight crescent rolls into four rectangular pieces. (Two triangles should still be attached when you do this.) I use a small rolling pin to gently smooth out the rectangles and seal the seam.
Then spread some cream cheese filling on the rectangle, roll it up and coil to a danish shape. Make a dent in the center and fill with a small amount of jam or preserves. Once the danishes have baked, drizzle with glaze. Then eat and be amazed.
All of the elements work together with this easy recipe. The warm cream cheese filling is soft and scrumptious and is a delicious complement to the flaky pastry. The cherry preserves and powdered sugar glaze add a nice sweet touch as well.
I worked late Sunday night but decided to get a jump on my week and make this recipe when I got home. It took about 20 minutes to do the prep work and another 20 minutes or so for the danishes to bake. In no time, I had two baking sheets filled with pretty danishes. I took a few back to work to share with co-workers, and Reggie and I shared one when we returned home.
I received favorable reviews all around! And you will too.
Easy Crescent Danish Rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 cans (8 ounces each) refrigerated crescent dinner rolls or 2 cans (8 ounces each) refrigerated Crescent Dough sheet
4 teaspoons preserves or jam (I used cherry)
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350 degrees.
In a small bowl, beat cream cheese, sugar and lemon juice until smooth.
If using crescent dough, separate dough into 8 rectangles; firmly press perforations to seal. If using dough sheet, cut dough into 8 rectangles. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
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. Makes 8 danishes.