I’m pretty sure there are a million things you can do with a package of Pillsbury Crescent Rolls, seriously! I was thinking of making these for Reagan today as a fun snack and having them ready for her when she got home from daycare. Normally on Fridays we hit the donut shop on the way home and she gets to pick out her favorite donut. Needless to say I need to be reminded that while donuts are delicious I am preparing for a marathon!
While this isn’t exactly a low fat recipe I can make it better by using 1/3 less fat cream cheese and it’ll taste exactly the same! Thank god for the makers at Kraft…geniuses all of them!
Strawberry & Cream Crescents
- 1 package of Pillsbury Crescent Rolls
- 1/4 cup of strawberry jam
- 4 oz 1/3 less fat cream cheese, room temperature
- 2 tbsp sugar
- 1/2 tsp lemon juice
- 1/2 tsp vanilla extract
Preheat the oven to 375° and line a baking sheet with parchment paper.
Combine the cream cheese, sugar, lemon juice and vanilla in a mixing bowl. Ensure that the mix is smooth and free of lumps. Unroll each crescent roll and spoon about a teaspoon of your mixture onto the large part of the crescent roll triangle. Place about a teaspoon of strawberry jam on top of the cream cheese mixture. Roll your crescent together.
Optional ~ You can baste the top of each crescent once rolled with an egg wash mixture if you prefer to have a crispier texture to the outside. For this you will need to combine 1 teaspoon of water with one egg. Brush the top of each roll before placing in the oven.
Bake for 8-10 minutes until crescent rolls are golden brown.