These are a favorite at my house. They make a perfect snack, a quick dessert or a delicious breakfast. They are so easy to prepare you can assemble in literally 10 minutes and have them out of the oven in 25. You can substitute any jam or marmalade you have on hand in place of the cranberry sauce, but I always seem to have a cup of leftover cranberry in the back of the fridge during this time of year. Cranberries and cream cheese are an excellent combination; a little sweet, a little tart and a little creamy make for some delectable bites. The crescent dough is really simple to work with so have a little fun with it. Here I folded them into little cups that fit my muffin tin, but you can roll them up or fold them into pockets. Really anything goes. Just have fun with it!
1 package ready to bake crescent rolls
8 tbsp cranberry sauce
8 tbsp cream cheese
4 tbsp coarse sugar
Prepare crescent roll dough according to package directions.
Dot the middle of each piece with 1 tablespoon of cranberry sauce and 1 tablespoon of cream cheese.
Roll up the dough and pinch the edges to seal.
Place each roll into a greased muffin tin.
Sprinkle with coarse sugar.
Bake according to instructions, usually 25 mins at 350.