Stuffed Cream Cheese Crescent Rolls

These Cream Cheese Stuffed Crescent Rolls are soft, golden, and filled with tangy cream cheese and juicy berries. Baked until warm and gooey, they’re a quick and easy way to turn crescent dough into a special breakfast treat.

Course Breakfast

Cuisine American

Keyword stuffed crescent rolls

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 165kcal

Author Lisa O'Driscoll

Ingredients

1 tube Pillsbury Crescent Rolls 8 count package
4 ounces cream cheese
8 strawberries cut 1/2 lengthwise,
1/2 cup blueberries
2 tbsp powdered sugar for garnish

Instructions

Preheat the oven to 375. Spray a baking sheet with cooking spray and set aside.
Unroll the crescent sheet and separate the triangles.
1 tube Pillsbury Crescent Rolls
Add cream cheese to the wide end.
4 ounces cream cheese
Top the cream cheese with one strawberry, cut in half and placed side by side.
8 strawberries
Add 4-5 blueberries. If you like, you can sprinkle a little extra powdered sugar over the top to make it a bit sweeter.
Roll the crescent dough around the fruit and cheese and bake at 375° for 12-14 minutes, or until the tops of the crescent rolls are golden brown.
Remove from oven and sprinkle with powdered sugar. Serve hot and enjoy!
2 tbsp powdered sugar for garnish

Notes

Use cold cream cheese straight from the fridge so it doesn’t melt too fast in the oven.
I've found that it's easier to buy the rectangular cream cheese instead of the tubs because you can just slice it off the end as you go.
For sweeter crescents, sprinkle sugar over the fruit and cheese before rolling the crescent.
Don’t overfill the rolls or they’ll burst open as they bake.

Nutrition