Description
Bite-sized pockets of tart-sweet cranberry and creamy cream cheese wrapped in flaky crescent dough, perfect for any gathering.
Ingredients
Scale
- 2 (8-ounce) cans refrigerated crescent roll dough
- 8 ounces full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup whole berry cranberry sauce, well-drained
- 1 large egg, beaten (optional, for egg wash)
- 1 tablespoon granulated sugar or coarse sparkling sugar (optional, for topping)
- For the Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (any type)
- 1/4 teaspoon pure vanilla extract
Instructions
- In a medium bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth.
- Gently fold in the cranberry sauce.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll and separate the dough into 16 triangles.
- Spoon about 1 tablespoon of filling onto each triangle and roll them up, leaving a border to prevent leaking.
- Place on baking sheet seam-side down.
- Brush with egg wash and sprinkle with sugar if desired.
- Bake for 12–15 minutes until golden brown.
- Let cool for 5 minutes.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract and drizzle over cooled bites.
- Enjoy warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: cranberry, cream cheese, crescent rolls, holiday, appetizers, snacks