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Posts Tagged ‘Crescent Roll Recipes’

danish plated

If you are looking for something delicious and simple to make for a brunch (especially with Easter right around the corner), this fast and easy recipe is sure to fit the bill.

It takes just a few minutes to assemble, about twenty to bake and you have a warm, tasty dish ready to serve!

Ingredients

Ingredients

danish dough

Unroll a tube of crescent dough. Place in baking sheet so that points are resting on the edge of the pan. Seal the edges together. You may have to smoosh the dough a little along the edges where it joins to make it work.

Mix powdered sugar with cream cheese.

Mix powdered sugar with cream cheese.

 

Spread over crescent dough.

Spread over crescent dough.

Layer on strawberry jam.

Layer on strawberry jam.

Top with sliced fresh strawberries.

Top with sliced fresh strawberries.

 

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

 

Bake at 350 until dough is golden brown and juice is bubbling.

Bake at 350 until dough is golden brown and juice is bubbling.

 

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Force yourself to share and bask in the compliments sure to come your way.

Force yourself to share and bask in the compliments sure to come your way.

 

Easy Strawberry Cream-Cheese Danish

1 tube of refrigerated crescent dough (8 crescents)

1/2 cup whipped cream cheese

1/3 cup powdered sugar

1/3 cup strawberry jam

1 cup sliced fresh strawberries

1/2 cup cream cheese frosting

Preheat oven to 350 degrees.

Mix powdered sugar with cream cheese, set aside.

Line a baking sheet with foil and give it a quick coat of non-stick cooking spray (you don’t have to line the baking sheet with foil, but I’m lazy and don’t want to scrub baked on berry juice of the pan.)

Line up crescent rolls down the center of the baking sheet, using the straight line of two crescents to form the center line with the pointy ends hanging off the edges of the pan. (It should like you have four sets of pennants in your pan placed back to back – if that makes sense at all. If not, refer to photos above!).

Spread cream cheese down center of crescents, top with jam and berries. Fold ends of crescents toward center, sealing edges by pressing together as best you can. It’s okay if you leave a little “breathing” room here and there. Crimp the ends to seal.

Bake until crescent dough turns a rich golden brown and berry juice if bubbly – about 20 minutes.

Remove from oven and immediately drizzle with cream cheese frosting. Put frosting in a microwaveable container (I use a small glass creamer) and nuke for about 12 seconds. Pour over top of danish and serve while still warm.

She Who Liked This Way Too Much

 

 

 

 

 

 

 

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I needed something quick and easy for dinner the other night, so after browsing through what I had on had, I put these little pie pockets of perfectly palatable pork together.

It was a good decision. At least Captain Cavedweller seemed to think so as he scarfed down his third one.

The come together in a hurry, are fast to make and use pretty simple ingredients.

You can make these “hungry man” size or even bite-sized for appetizers.

Here’s the easy-as-pie instructions:

Ingredients

 

Start by browning a pound of ground beef and a pound of ground pork (I used regular mild, but you could go for whatever flavor floats your boat).

 

Once the meat is brown, drain well then mix with cream of mushroom soup and grated cheese.

 

If you are using crescent rolls, you can pinch two together to make a rectangle. You can also use one triangle per pie to keep the size smaller.

Spoon filling onto the dough, then start folding dough around it.

 

Continue folding dough until you have a nice little “pocket.” Pinch edges to seal.

 

Bake at 350 about 12 minutes, until golden brown.

 

Remove from oven, plate and devour! Can be served with a side of ranch or barbecue sauce if you so desire.

 

Porky Pie Pockets

1 pound ground beef

1 pound ground pork

1 tsp. onion flakes

1 tsp. all-purpose seasoning

1/2 tsp. salt

2 tubes of crescent rolls (8 regular size)

1 small can cream of mushroom soup

2/3 cup shredded cheddar or colby-jack cheese

Preheat oven to 350 degrees.

Brown meat with onions, seasoning and spices.

Drain well.

Mix with cheese and soup.

Roll out crescent dough. Pinch triangles together to form rectangles for pockets or use individual triangles if you want smaller-serving sizes.

Spoon filling onto dough. Fold dough around filling and pinch edges to seal.

Place on greased baking tray (or if you are a lazy slug like me, I lined mine with foil and then sprayed it with Pam) and bake about 12 minutes or until dough is golden brown.

Serve immediately. You may need to hide one or two if you have a meat-eater in your house like I do!

 

 

 

 

 

 

 

 

 

 

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