Crescent Roll with Cream Cheese

Mix:

2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1 egg yolk
3/4 c. sugar
1 tsp. vanilla

Unroll and spread one crescent roll package with filling. Lay other roll on top. Beat egg white and brush on dough. Bake at 375 degrees for 25-30 minutes. Sprinkle with powdered sugar.

Cream Cheese Roll

1 c Sour cream
1/2 c Softened margarine or butter
1/2 c Sugar
1 t Salt
2 pk Active dry yeast
1/2 c Warm water (110 degrees)
2 Eggs, beaten
4 1/2 To 4 3/4 cups all-purpose or
-bread flour

Heat sour cream and margarine on low heat until
margarine starts to melt. Stir in sugar and salt. In
large bowl, sprinkle yeast in warm water, stirring
until yeast dissolves. Add sour cream mixture, eggs
and 4 cups flour. Stir, adding additional flour until
dough is not sticky. Knead for 3-4 minutes on lightly
floured surface until dough is smooth. This is a very
soft dough.

Place in greased bowl, turning once. (Dough may be
refrigerated overnight and made into rolls the next
day.) Let rise 30 minutes.

FILLING: 3/4 cups sugar 2 packages (8-oz) cream
cheese, room temperature 1 egg, beaten 1/8 tsp salt 2
tsp vanilla

Prepare filling by creaming sugar with cream cheese;
add egg, salt and vanilla.

Divide dough into 8 equal parts. Roll each on floured
surface into 8 x 6 inch rectangle. Spread 1/8 of
cream cheese filling on each. Roll up beginning with
long side. Pinch edges and fold ends under slightly.
Place rolls seam side down on bakng sheet coated with
non-stick spray. With kitchen shears, cut each roll
diagonally at 2 inch intervals, 2/3 of the way through
roll to resemble braid.

Cover; let rise in warm place until double the size,
approximately one hour. Bake at 375 degrees for 15-20
minutes or until golden brown. While warm, may be
spread with a glaze of:

1 cup powdered sugar 1 tsp vanilla 1 1/2 to 2 Tbsp
milk

Baked Cream Cheese Appetizer

* 4 ounces Package refrigerated
* Crescent dinner rolls
* 8 ounces Cream cheese
* 1/2 teaspoon Dill weed
* 1 Egg yolk, beaten

Unroll dough on lightly floured surface; press perforations together snugly to form a 12×4-inch rectangle. Sprinkle top of cream cheese with half of dill; lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Brush with egg yolk. Bake at 350° 15 to 18 minutes or until lightly browned. Serve with crackers or apple slices.
Serves 8 as an appetizer.
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