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Raspberry cheesecake Croissants


Servings: Serves 8
  
Author: Rachael Murray 

INGREDIENTS

  • 3 oz cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 1/2 tablespoons powdered sugar
  • 8 oz tube of crescent roll dough 
  • 2/3 cup fresh raspberries

PREPARATION

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine cream cheese, vanilla, and powdered sugar with a hand mixer or a stand mixer.
  3. Separate crescent dough into 8 triangles along the perforated seams. Place a triangle of dough on a clean, flat surface, with the short, wide end facing you and the long triangle pointing away. Spread a tablespoon of cream cheese mixture across the bottom third of the dough triangle. Top the cream cheese with a row of raspberries.
  4. Roll the dough forward, starting with the end closest to you, all the way to the tip of the triangle.
  5. Place the finished roll onto a baking sheet and repeat with remaining ingredients.
  6. Bake for 10-12 minutes until the rolls are golden brown.

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