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Cook'n with Betty Crocker 
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Easy Crescent Danish Rolls |
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Serves: 8 Print this RecipeServing Size: 1 roll Barbara S. Gibson - Ft. Wayne, Indiana Bake-Off® Contest 26, 1975 Grand Prize Winner These Danish pastries can be made to suit everyone's taste by just changing the flavor of preserves. 1 (8-ounce) package cream cheese, softened 1/2 cup sugar 1 tablespoon lemon juice 2 (8-ounce) cans refrigerated crescent rolls 4 teaspoons preserves or jam GLAZE 1/2 cup powdered sugar 1 teaspoon vanilla extract 2 to 3 teaspoons milk Heat oven to 350°F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth. Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to about 10 inches. 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. Place on ungreased large cookie sheet. Bake at 350°F. for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Nutrition Per Serving (1 roll): Calories 390; Protein 6g; Carbohydrate 45g; Fat 21g; Sodium 550mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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