As you might know by now, I have a teeny tiny love affair with all things crescent rolls. There’s nothing that can go wrong with those delightful creations and they are nearly impossible to mess up, even when making them completely from scratch.
While eating them plain and slathering them with butter makes me so very happy, I take them up a notch and add a little turkey, ham and cheese or stuff them with taco meat for either an appetizer or Taco Ring meal.
Yes, those are the best of 10 Minute Dinners. (Check out that amazing site.)
I love to make homemade crescent rolls and I pull out that recipe on special occasions, but often, the easy store bought brand is my go-to.
While making the Cream Cheese Danish recipe with Croissant Rolls is wonderfully easy since it’s done in a 9×13, sometimes it’s nice to have individual serving size portions, and that’s where this recipe comes it.
Again, it’s incredibly versatile and you may use any kind of pie filling flavor that you enjoy most or even chocolate and nutella (yum!). I’m sharing the cream cheese version, as well as the fruit stuffed version.
You pick your favorite and I’ll pick mine, and they’ll we’ll celebrate together on my front porch.
Strawberry Stuffed Croissant Rolls
- 2 (8 count) can crescent rolls
- 1 can strawberry pie filling (21 ounce) or strawberry jam if you want less sugar
- 1/2 cup confectioners’ sugar
- Preheat oven to 375 degrees.
- Unroll crescent rolls (Just do one package at a time since they are harder to work with when warm.)
- Place 1-2 Tbsp of strawberry pie filling or strawberry jam at the wide end of the triangle and roll up dough.
- Pinch seams tightly and place on ungreased baking sheet or on aluminum foil to save on mess.
- Bake according to directions on can, around 10 minutes.
- Sprinkle with confectioner’s sugar. Serve warm.
Optional addition of cream cheese. Mix 4 ounces softened cream cheese, 1/4 cup of sugar, and 1/2 tsp vanilla extract until smooth. Spoon 2 tsp. of cream cheese mixture, along with 2 tsp. strawberry filling (or just eye ball it). Note that filling may ooze out of the sides, so if needing it to be finger food perfect, I suggest using two crescent rolls for each large helping. One as the bottom layer, then add filling, followed by second crescent roll for top. Pinch and seal.
So easy, right?
If you need a great dinner idea with the same ease?