Description
These Cheesecake Stuffed Crescent Rolls are a delightful combination of flaky pastry and creamy cheesecake filling. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 package Full-Fat Cream Cheese
- 1/2 cup Granulated Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 can Refrigerated Crescent Roll Dough
- 1 Egg Wash (1 egg beaten with 1 tbsp water)
Instructions
- In a small bowl, combine the softened full-fat cream cheese, granulated sugar, and vanilla extract. Beat until smooth.
- Stir in the egg yolk until just combined.
- Cover and refrigerate the cheesecake filling for at least 30-60 minutes.
- Line a baking sheet with parchment paper.
- Scoop out a small portion of the chilled cheesecake filling and place it in the center of the beef disc.
- Bring the edges of the beef mixture up and around the cheesecake filling. Pinch to seal.
- Place these prepared balls back into the fridge for 10-15 minutes.
- Preheat your oven to 375°F (190°C).
- Unroll the refrigerated crescent roll dough onto your prepared baking sheet.
- Place one of the chilled cheesecake stuffed beef balls at the wide end of the triangle.
- Roll up the crescent dough over the beef ball towards the narrow point. Tuck in the sides.
- Arrange the assembled crescent rolls on the prepared baking sheet.
- Brush the tops with egg wash if desired.
- Bake for 12-18 minutes until golden brown and puffed.
- Let them cool for 5-10 minutes before serving.
Notes
- Chill the filling for best results.
- Adjust baking time based on your oven.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg