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Here is a really quick and super delicious Pillsbury Crescent Roll recipe I revised a bit for the ingredients I had on hand. Hubby loved it!
I love to find a quick Pillsbury recipe that is so tasty we rave about it! This one is really tasty and takes just a few minutes prep time and under 15 minutes cook time. Phew! Really!
Recipe is compliments of Pillsbury. The photo is mine, Maureen Beaucond, just before hubby and I gobbled up a few. I had two pastries this morning and they were great. So, you get 8 delicious pastries for about $2.
MY RECIPE NOTES:
1. I skipped the almonds.
2. I used raspberry jam with seeds. Use whatever jam or preserves you have, it will work.
3. I had only brick cream cheese so I got creative. I softened cream cheese for about 14 seconds then mixed with 1 ½ TBSP heavy cream in the microwave before adding the powdered sugar.
Here’s the recipe:
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup cream cheese spread (from 8-oz container)
3 tablespoons powdered sugar
8 teaspoons seedless raspberry jam
1/4 cup sliced almonds
1/2 cup powdered sugar
2 to 3 teaspoons milk
Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon raspberry jam.
• Sprinkle with almonds. Bake in center of the oven 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
• In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.