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Berry Cream Cheese Stuffed Crescent Rolls

Berry Cream Cheese Stuffed Crescent Rolls That Brighten Your Day

Indulge in Berry Cream Cheese Stuffed Crescent Rolls, a delightful treat that combine tart berries and creamy cheese in a flaky shell.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Breakfast
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese use softened cream cheese for easy mixing
  • 2 cups Berry Mix a combination of fresh or frozen berries like strawberries, blueberries, or raspberries
  • 1/2 cup Powdered Sugar adjust the amount for desired sweetness
  • 1 tsp Vanilla Extract opt for pure vanilla for best flavor
For the Rolls
  • 1 tube Crescent Roll Dough use store-bought to save time
  • 1 egg Egg Wash optional; helps achieve a golden crust

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Spatula
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the softened cream cheese, berry mix, powdered sugar, and vanilla extract. Blend until smooth.
  3. Unroll the crescent roll dough onto a flat surface and separate it into triangles.
  4. Spoon a generous amount of the filling onto the wider end of each triangle and roll from wide end to point.
  5. Place the rolls on a parchment-lined baking sheet. Optionally, brush the tops with the egg wash.
  6. Bake for 12-15 minutes, or until puffed and golden brown.
  7. Allow the rolls to cool for about 5 minutes on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1rollCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 260mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

These rolls are quick to prepare and are perfect for brunch or special occasions. Dust with powdered sugar before serving if desired.

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