Raspberry Honey Walnut Crescent Rolls Food

RASPBERRY HONEY WALNUT CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375 degrees. Line a jelly roll size cookie sheet with parchment paper.
• 2. Combine cream cheese, walnuts, honey, and raspberries.
• 3. Mix until blended.
• 4. Open two packs of crescent rolls and place a 1 teaspoon of the mixture on the widest part of the triangle.
• 5. Roll crescent dough away from you until the narrow end is underneath and place on the parchment paper.
• 6. Repeat 15 more times.
• 7. Bake 10 minutes.
• 8. Remove from oven and brush the tops lightly with melted butter.
• 9. Sprinkle white granulated sugar on top of each one to taste.
• 10. Place cookie sheet back in the oven 2 more minutes until the dough is a light golden brown color. Yields 16

WALNUT CRESCENTS

Steps:

• Sift dry ingredients.
• Blend in Crisco or butter/Crisco mixture.
• Dissolve yeast in a little lukewarm water, add to flour mixture.
• lightly beat eggs.
• Add eggs and sour cream.
• Blend well and refrigerate over night. Dough will be moist and airy.
• Filling-Blend all ingredients together.
• To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle.
• Cut into 8 pie slices.
• Put filling on thick side and roll from large end to point.
• You can top the filling with some mini cips if desired.
• Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired.
• Bake at 375 Degrees for 20-25 minutes.

CRANBERRY WALNUT CRESCENT ROLLS

Steps:

• Preheat oven to 375.
• Unroll dough; separate into 12 triangles.
• Sprinkle with sugar, craisins and walnuts.
• Press craisins and walnuts lightly into dough.
• Roll up loosely towards pointed end.
• Place rolls point-side down, onto ungreased cookie sheet; curve into crescent shape.
• Bake at 375 for 11-13 minutes or until golden brown.
• Sprinkle with powdered sugar and serve warm.