- 2 cans Pillsbury Crescent Rolls 8-oz
- 1 8- oz block cream cheese softened
- 1/2 cup sugar
- 1/2 cup fresh raspberries
- 1/2 tsp almond extract
- sliced almonds for garnish, if desired
- Glaze: 1 cup powdered sugar whisked with 1 TBSP milk and 1/2 tsp almond extract
1 – Preheat oven to 400 degrees F.
2 – Whisk together cream cheese, sugar and 1/2 tsp almond extract until smooth. Add in fresh raspberries and gently mash with the whisk several times.
3 – Spray a cookie sheet with non-stick spray. Unroll 1 can of Pillsbury Crescent Rolls onto sheet and use your hands to flatten and seal the perforated edges. You can use a rolling pin if desired, but your hands work just fine.
4 – Spread 1/2 the cream cheese mixture onto the flattened rolls. Starting at one of the long sides, gently roll dough up, sealing the edges together once it’s completely rolled.
5 – Curve the long roll around so that the edges touch, Press to seal the edges.
6 – Use kitchen shears or a sharp knife to cut 1-1 1/2″ segments 3/4 of the way through, allowing the innermost part of the ring to remain in tact. Then, gently pick up each segment and twist, laying the rolled-up portion as flat to the pan as possible. It looks better if all the segments are twisted the same way, but it’s not necessary.
7 – Bake for 15-20 minutes, until rolls are golden brown. Let cool 5 minutes and drizzle with glaze. Top with additional fresh raspberries and sliced almonds, if desired.
8 – Repeat process with 2nd crescent can of crescent rolls. It is possible to bake both rings on the same cookie sheet- they’ll just puff up a bit so keep that in mind.