Cherry Cheesecake Crescent Muffins (Print Version)
# Ingredients:
01 -
8 oz refrigerated crescent dough
02 -
5 oz cream cheese, softened
03 -
2 tablespoons granulated sugar
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1 teaspoon vanilla extract
05 -
¾ cup cherries from cherry pie filling
06 -
2 tablespoons melted butter
07 -
2 to 3 tablespoons light brown sugar
08 -
Powdered sugar for dusting (optional)
# Instructions:
01 -
Heat your oven to 350 degrees. Grease a standard muffin pan with baking spray and set it aside. This makes 8 muffins.
02 -
In a bowl, mix together the softened cream cheese, 2 tablespoons of sugar, and vanilla until smooth.
03 -
Unroll the crescent dough and separate it into 4 rectangles. Press the perforations between the triangles to seal them, then cut each rectangle in half to make 8 squares.
04 -
Place a dough square in your palm and gently stretch it. Add a heaping tablespoon of cream cheese filling in the center, then top with a tablespoon of cherries. Pull the corners up and pinch them together, sealing all the sides. Roll gently between your palms to form a ball.
05 -
Brush each ball with melted butter and place it seam-side down in the muffin pan. Repeat with the remaining dough and filling. Sprinkle the tops with brown sugar.
06 -
Bake for 16 to 20 minutes until the tops turn a nice golden brown. Let them cool in the pan for 5 minutes.
07 -
Serve warm with vanilla ice cream or let them cool completely and dust with powdered sugar if you like.
# Notes:
01 -
Make sure the cream cheese is fully softened for easy mixing
02 -
Seal the dough well to prevent filling from leaking out
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These are delicious both warm and at room temperature
04 -
Great for breakfast, snack, or dessert
05 -
Store in an airtight container in the fridge for up to 3 days