Breakfast Fruit Crescent Roll Danish Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix brown sugar and cinnamon together; set aside.
• Unroll one can of crescent roll dough and pat together on the bottom of the prepared baking dish.
• Beat cream cheese, white sugar, and vanilla together until smooth. Spread over the dough. Layer the apple filling over the cream cheese layer. Top with second package of crescent roll dough, patting the seams together. Drizzle butter on top and sprinkle with cinnamon-sugar.
• Bake in the preheated oven until golden and bubbly, 40 to 45 minutes.

Steps:

• Preheat the oven to 350 degrees and spray a 9″ x 13″ baking dish with cooking spray. Open 1 can of Pillsbury Original Crescents carefully, so as not to tear the rolls apart. Once the dough is out of the can, find the seam that goes straight across the dough and begin rolling the dough out in one continuous rectangle. Line the bottom of the casserole dish with the sheet of crescent dough and pinch the perforated seams together. Use your fingers to make sure that the dough is evenly covering the bottom of the dish. In a medium bowl, stir together the Philadelphia Cream Cheese, sugar, 2 egg yolks and lemon zest until no lumps of cream cheese remain. Spoon the cream cheese mixture on top of the crescent dough and spread to cover the dough evenly. Add the frozen fruit on top of the cream cheese, spreading the pieces out evenly. You don't need the fruit to completely cover the cream cheese-just a few pieces of fruit here and there will do. Remove the next sheet of crescent dough from the can in the same manner as the first sheet. Lay the sheet of dough across the fruit and cream cheese and completely cover the top of the filling. Pinch any of the perforated seams together to form one complete top crust for the Danish. Brush the top of the Danish lightly with the reserved egg whites and bake 30 minutes or until the top crust is a nice golden brown color. Remove from the oven and allow it to cool completely before glazing and slicing. To make the glaze, combine the 3 ingredients and stir until there are absolutely no lumps. If you find the glaze to be too thick, add milk a drop at a time until you achieve the proper consistency. Drizzle the glaze over the cooled Danish and slice into squares.