Raspberry Cheese Rolls: Breakfast-Brunch
Prep time:5-10 min.
8 oz. can refrigerated crescent rolls
4 oz whipped cream cheese
2 tablespoons sugar
1/2 cup fresh raspberries
Preheat oven to 375 degrees. Unroll dough into 4 rectangles. Press the perforations together to seal.
Combine the whipped cream cheese and sugar. Spread on to dough. Top with fresh raspberries. Bring opposite corners together and press to seal
Place on a cookie sheet covered with parchment paper.
Bake 11-13 minutes or until golden brown. Best when served warm, right out of the oven.
I have also tried this with blueberries and apple pie filling. All three ways are very good.
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