Description
Delightful mini treats that combine the tangy flavor of cranberry with the smoothness of cream cheese, all wrapped in flaky crescent dough.
Ingredients
Scale
- 1 can crescent roll dough (8-count)
- 4 oz cream cheese (softened)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup whole berry cranberry sauce
- Optional: chopped pecans or orange zest for topping
Instructions
- Preheat your oven to 375°F. Prepare a mini muffin tin by greasing it lightly or lining it with muffin liners.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Unroll the crescent roll dough and cut each triangle in half. Press one piece into the bottom of each muffin cup to form a small cup shape.
- Spoon about 1 teaspoon of the cream cheese mixture into each dough cup, then add a teaspoon of whole berry cranberry sauce on top. Optionally, sprinkle with chopped pecans or orange zest.
- Bake for 11 to 13 minutes or until the dough is golden brown. Cool for a few minutes before serving.
Notes
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 130
- Sugar: 4g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg