CRESCENT ROLLS CHERRY PIE FILLING CREAM CHEESE RECIPES

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
• In medium bowl, mix mashed potatoes, cream cheese spread and pepper with spoon or electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons of the green onions, the Cheddar cheese and bacon until combined. Spoon potato mixture into cups.
• Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.

Steps:

• Preheat the oven to 350 ℉.
• Set aside 2 baking sheets lined with parchment paper.
• Cream the cream cheese, granulated sugar, and almond extract together in a medium bowl with a handheld electric mixer on medium-high speed until creamy. Set it aside.
• To produce an egg wash, whisk together the egg and water in a small mixing basin with a fork. Set it aside.
• Only one package of crescent rolls should be opened and removed from the tube. Keep them in the long cylinder shape and set them on the cutting board rather than unrolling them.
• Cut the long cylinder into 12 equal pieces with a sharp knife.
• Flatten each round round in the middle with your fingers and thumb.
• Place individual circular 2 inches apart on the prepared baking sheet.
• Paint the egg wash around the borders and sides of the dough circular with a pastry brush.
• Spoon a little quantity of cream cheese filling into the center of the crescent dough with a small spoon.
• Place 2 cherries on top of the cream cheese filling using a tiny spoon.
• Bake for 12 to 14 minutes, or until golden brown around the edges. Allow 5 minutes for the danishes to cool before drizzling with glaze.
• Whisk together the powdered sugar and milk in a small bowl until no lumps remain. Drizzle the glaze over each danish lightly. A few sliced almonds can be used to decorate the danish.
• Repeat with the second tube of crescent rolls.