Here at Practically Homemade I am a huge advocate for taking help in the kitchen when you need it.  I’m not talking about your hubby coming in to chop onions…although that would be amazing!  I am talking about using items that are helpful in the grocery store.  Items that you can use for the base of a recipe that would otherwise take an hour {or more} to make and instead you have {in this case} breakfast served in 20 minutes.  Now don’t get me wrong…there is a time and place for making things completely from scratch.  I just don’t think the time is on busy work nights or mornings.  The more I work on this, the more I realize that so many items at the store are multipurpose.  We just have to get a little creative.

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In this recipe we are using refrigerated crescent roll dough {in this Apple Cream Cheese Braid, we use puff pastry}.  Instead of making the traditional crescent shape we are going to cut it into rounds and make a breakfast pastry {or dessert}.  I think these would be perfect for Valentines Day.  Wouldn’t it be so sweet to have these cuties on the breakfast table and start your families Valentines day with some extra love??

To make them a good sized pastry we are combining 2 rolls of crescent dough.  The cream cheese mixture and raspberry jam bake right on top and then get a nice drizzle of glaze.  The end result is a delicious and flaky pastry that tastes like you spent all day making.   They are great warmed up too.  Make them the day before and save some time in the morning.

Crescent Roll Breakfast Pastry

This recipe takes ready made ingredients over the top and puts breakfast on the table in 20 minutes.

Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8

Ingredients

  • 2 cans refrigerated crescent dough
  • 3 oz cream cheese {softened}
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup raspberry jam

Glaze

  • 1/2 cup powdered sugar
  • 3 tsp milk or heavy cream

Instructions

  1. Preheat oven to 375 degrees.  Remove dough from the first can of dough but do not unroll.  Remove dough from the second can of dough and wrap around the first can of dough, to make a larger roll.  Cut dough into 8 equal rounds {I used a serrated knife}.  Place about 2 1/2 inches apart on a parchment lined or nonstick sprayed cookie sheet.  Press each slice into a large round that is about 4".  Be sure to leave a ridge around the outer edge.  

  2. Mix the cream cheese, powdered sugar and vanilla together in a small bowl.  Spoon about 1 1/2 teaspoons of mixture onto each round of dough and top with 1 teaspoon of raspberry jam. Bake for 13-15 minutes or until golden brown.

  3. In a small bowl mix together the glaze ingredients and set aside.  Drizzle over pastries once they have cooled for about 5 minutes and serve.  Store in an air tight container at room temperature for up to 2 days.

Recipe Notes

  •  Pie filling or fruit curd would work great in place of the jam.
  • They keep for a couple of days at room temperature in an air tight container.  Heat for 20-25 seconds before serving.
  • They would be great served for dessert too!