Strawberry Cream Crescent Braid

This recipe and this picture is from the Pillsbury.com website.

Strawberry Cream Crescent Braid

1 can (8 0z) Pillsbury refrig. crescent dinner rolls (reduced fat kind is great!)

(OR 1 can (8 0z) Pillsbury Crescent Recipe Creations)

1/4 cream cheese spread (from 8 oz. tub) (1/3 less fat kind is great!)

1/3 cup strawberry preserves (or your choice of flavor)

Icing:

1/2 cup powdered sugar

2 to 3 tsp. milk

1/4 tsp. almond extract

1. Heat oven to 375. Spray large cookie sheet with cooking spray or grease w/shortening.

2. If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13 x 7 rectangle. Firmly press perforations and edges to seal. (see my photo below). If using dough sheet: Unroll dough; cut into 2 long rectangles and then follow same directions as above.

3. Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling.


4. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.


5. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.


6. Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm crescent braid.

Enjoy!!

I have made this recipe twice now, for an easy
and delicious Saturday morning breakfast...
and I highly recommend it! :)