Dark's Kitchen
Serves 2-4

1 8 oz. can refrigerated crescent dinner rolls
4 oz. cream cheese, softened
1 egg
2 Tbsp sugar
all-purpose flour, as needed


Preheat oven to 375 F degrees.

In a large bowl, combine softened cream cheese, egg, and sugar. Mix until fully incorporated. Set aside.

Without separating them, roll out crescent rolls into a large rectangle, on a lightly floured surface.

Use your fingers to pinch seams together so they don’t separate.

Using a pizza cutter, or a knife, cut 10 slits along both long edges of dough, making sure to leave a wide strip in the middle for your cheese filling. Dough should resemble a ribbon.

Pour cheese filling along middle of dough. Don’t over-fill.

Starting at one end, overlap strips to create a braid, making sure to seal edges.

Transfer braid to baking sheet.

Bake for 16-18 minutes, or until pastry is golden brown.

Place any remaining cheese filling in a small saucepan, over medium heat. Cook, stirring continuously, until thickened.

Pour sauce over braid. Slice and serve warm.
Danish Cheese Braid
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