Candy Cane Crescent Roll Breakfast Pastry

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Can Cherry pie filling
  • 1/2 cup Powdered sugar
  • 1/3 cup Sugar

• Bread & Baked Goods

  • 2 packages Crescent rolls, refrigerated

• Dairy

  • 1 8oz cream cheese
  • 1 1/2 tbsp Milk

Found on 3yummytummies.com

Description

Ingredients

• 2 packages of refrigerated crescent rolls
• 1 8oz. Cream Cheese; softened
• 1 egg
• ⅓ C. Sugar
• 1 Can Cherry Pie Filling
• Glaze:
• ½ C. Powdered Sugar
• 1½ Tbsp. Milk

Directions

• Preheat oven to 350 degrees.
• On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1½ packages of crescent rolls to make the candy cane shape.
• In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
• Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around ½ on inch from the edges. You will have extra cheese left.
• Add teaspoons of cherry filling over the top of the cream cheese.
• Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
• Bake for around 15 minutes or until top of pastry is golden brown.
• Allow to cool slightly before adding glaze.
• Prepare Glaze:
• Beat together powdered sugar and milk until smooth. May add an additional ½ Tbsp. of milk if too thick.
• Using a teaspoon, drizzle glaze over crescent tops of candy cane.