Strawberry Cream Danish Bundles
1 package (8 ounces) cream cheese, softened
1 and 1/2 cup confectioners' (powdered sugar) sugar
3 tubes (8 ounces each) refrigerated crescent rolls
1 can (21 ounces) strawberry pie filling
In a bowl, beat cream cheese and sugar. Separate dough into 24 triangles; place on lightly greased baking sheets.
Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough.
Do not fill them too full or they will ooze...these are small tablespoons.
Bake at 350° for 15-20 minutes or until golden brown. Yield: 24 rolls.
Cheesecake Strawberry Twists
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 8 twists
Crescent rolls filled with fruit and a cheesecake filling...you know you want this for breakfast.
2 cans refrigerated crescent rolls (8 oz. each)
1 package cream cheese (8 oz.)
1/4 c. sugar
1 c. Strawberry Pie Filling (from a can...any flavor will work...try Blueberry)
1/4 c. white chips, melted or you can substitute white frosting
In a mixing bowl, beat the cream cheese, sugar and egg until creamy.
Unroll the crescent rolls and separate into triangles. Press two triangles together to form a rectangle.
Spoon a large tablespoon of pie filling down the right side of the center. Repeat with a large tablespoon of cheesecake filling down the left side of the center.
Fold the edges of the rolls over the filling. Pinch the seams together at the middle and the end.
Flip the roll over so that the seam is underneath. Gently twist the roll.
Pinch together any seams that come undone.
Bake at 375* for 10-11 minutes. Let cool on a wire rack.
Drizzle with melted white chips. Let set. Refrigerate leftovers.