Line a baking sheet with parchment paper; set aside.
Looking for a fun new way to use crescent roll dough? How about buttery, flaky breakfast pastries.
Servings and Ingredients
|4 oz. Hy-Vee cream cheese, softened|
|2 tbsp. Hy-Vee granulated sugar|
|1 large egg yolk|
|1 tsp. orange zest|
|1 tsp. fresh orange juice|
|1 (8-oz.) can refrigerated crescent dough sheet|
|¾ c. canned Hy-Vee whole berry cranberry sauce|
|½ c. Hy-Vee powdered sugar|
|2 to 3 tsp. Hy-Vee whole milk|
|1 tsp. Hy-Vee vanilla extract|
|2 tbsp. Hy-Vee sliced almonds, toasted|
Things To Grab
- Baking sheet
- Parchment paper
- Small bowl
- Electric mixer
- Wire cooling rack
Place cream cheese, granulated sugar, egg yolk, and orange zest and juice in a small mixing bowl. Beat with an electric mixer on medium until thoroughly combined. Set aside.
Unroll dough sheet on prepared baking sheet; press into a 13x10-inch rectangle. Spread cream cheese mixture in a 2-inch wide lengthwise strip in center of rectangle. Top cream cheese mixture with cranberry sauce. Make 2-inch-long cuts in dough from the edges toward the center at 1-1/2-inch intervals. Starting at one end, alternately fold opposite strips of dough at an angle across filling. Slightly press strips together to seal. Chill in the refrigerator for 15 minutes.
Preheat oven to 375 degrees. Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet. Cool on a wire rack for 20 minutes.
Combine powdered sugar, milk and vanilla in a small bowl. Drizzle glaze all over pastry and sprinkle with toasted almonds.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 50mg
- Sodium: 320mg
- Total Carbohydrates: 23g
- Protein: 5g