1 pkg of your favorite refrigerated crescents or croissants in a tube … or in my case, whichever one I have a coupon for :)
What to do:
Follow the directions on the tube of crescents for how high you should set your oven.
Lay each crescent flat on a baking sheet, then spread a tablespoon or two of cream cheese on each (I did not measure). Leave 1/8 of an inch or so from the edge of the crescent. If you are like me and don’t want to wait for your cream cheese to be soft enough to spread easily, you can just put small chunks on the crescent and it will be fine, as long as you still leave room on the edges :)
Carefully roll up each crescent just like you would if you were baking them normally. Pinch where there are any gaps, to keep cream cheese from escaping during baking.
Bake per directions on the crescent package.
Eat them with tomato soup for lunch :)
For breakfast – add jelly on top of the cream cheese before you roll the crescent (you would use slightly less cream cheese for this so you can still roll up the crescent without squeezing all the jelly out). Picture below… you can’t see the jelly very well, but it was yummy :) I used raspberry, strawberry and blueberry.