Jam And Cream Cheese Crescent Rolls Recipes

Steps:

• Cream softened cream cheese and powdered sugar.
• Add vanilla.
• Seperate crescent rolls into squares keeping 2 together at a time. Pinch together to keep rolls from seperating. I will lightly dust the counter with powdered sugar so they won't stick.
• Spread cream cheese mixture on top of crescent roll squares and roll up.
• Put roll ups in the fridge for atleast 30 minutes so they can get hard.
• Preheat oven to 350 degrees.
• Cut each roll up into 4 pieces.
• Place on cookie sheet and back for 18 - 20 minutes.
• Mix about 1/4 cup powdered sugar with a few tablespoons of milk to make icing.
• Top each roll up with icing.
• Enjoy!
• Top with powdered sugar icing.

Steps:

• Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.

Steps:

• Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
• Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, 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.
• Bake at 350 degrees 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.
• Bake-Off® Contest 26, 1975
• Barbara Gibson
• Ft. Wayne, Indiana

Steps:

• Preheat oven to temperature on package.
• Unroll each crescent roll and spread with 1/2 t. Jam, being careful to leave a space around the edge so that the filling does not leak out and burn on the pan.
• Bake as directed.
• Cool slightly and brush with Powdered Sugar Glaze.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
• Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
• Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
• While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
• Let crescents cool and serve with sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.