Ingredients
The following ingredients have 16 Servings
- 4 ounces cream cheese, softened
- 2 tablespoons raspberry preserves
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
Instruction
- In a bowl, whip cream cheese until smooth and fluffy. Add raspberry preserves and continue to beat on low speed until combined.
- Open can of crescent rolls and unroll dough into a large rectangle, firmly press on perforations to seal.
- Spread the raspberry filling on the rectangle crescent dough, leaving about 1/2 inch of edges.
- Starting on the longest side, roll dough into a log. Cut into 12 pieces of about 1 1/2-inch thick.
- Arrange slices cut side down in a lightly greased 9-inch round cake pan, leaving a little space in between.
- Bake in a 375 F oven for about 15 to 20 minutes or until golden brown. Allow to slightly cool and spread with frosting.
