Serving Size: Serves 4
2 (8 ounce) cans refrigerated crescent roll dough
8 ounces cream cheese, softened
4 Tablespoons sugar
1/4 cup dried cranberries, chopped
3/4 teaspoon cinnamon
zest of one orange
1 Tablespoon butter, melted
3/4 cup powdered sugar
3 Tablespoons orange juice
Adapted From: Joan Linscott
We received this recipe in our November 2010 cranberry contest. Great for Christmas morning!
Preheat oven to 350 degrees. Combine cream cheese, sugar, cranberries, pecans, cinnamon, and orange zest in a small bowl and mix well. Unroll crescent roll dough into 16 triangles. Spread 1 Tablespoon of filling onto each crescent roll. Starting with the wide end first, roll up the crescent roll making sure to seal the sides so the filling doesn’t leak out. Place on a cookie sheet point side down and bake for 8-10 minutes or until golden brown.