Raspberry Cream Cheese Crescent Ring
Crescent dough filled with sweet cream cheese and raspberry, baked into a ring and glazed.
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Ingredients
- 2 cans (8 oz each) refrigerated crescent rolls
- 8 oz cream cheese softened
- 1 cup powdered sugar divided
- 1 tsp vanilla extract
- 1/2 cup raspberry preserves
- 1 to 2 tbsp milk for the glaze
Instructions
- Heat the oven to 375°F. Line a large baking sheet or pizza pan with parchment.
- Separate the dough into 16 triangles. Arrange them in a circle with the wide ends overlapping in the center and the points facing out, leaving a 5-inch hole in the middle.
- Beat the cream cheese, 1/4 cup of the powdered sugar and the vanilla until smooth.
- Spoon the cream cheese around the ring on the wide part of the dough, then spoon the raspberry preserves on top.
- Fold each point up over the filling and tuck it under the inside edge of the ring.
- Bake 18 to 22 minutes, until deep golden brown. Cool 10 minutes.
- Whisk the remaining 3/4 cup powdered sugar with the milk and drizzle over the ring.