Description

Full of sweet, tropical flavor, these cream cheese-stuffed crescent rolls are served with a tangy lemon and raspberry sauce, making them perfect for dessert or breakfast.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ½ cup white sugar
• ⅛ cup Key lime juice
• 1 teaspoon vanilla extract
• 1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
• 1 tablespoon unsalted butter, melted, or more as needed
• 2 teaspoons cinnamon sugar, or as needed
• ½ cup fresh raspberries
• ¼ cup water, or more as needed
• ⅛ cup white sugar
• 3 tablespoons apricot jam
• 1 lemon, juiced
• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
3. Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
4. Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
5. While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
6. Let crescents cool and serve with sauce.