Cherry Cream Crescent Coffee Braid
If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13 x 7-inch rectangle. Firmly press perforations and edges to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13 x 7-inch rectangle. Firmly press edges to seal.
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. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.
1 Serving: Calories 200 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3.5g, Trans Fat 1.5g, Polyunsaturated Fat 0g); Cholesterol 5mg; Sodium 280mg; Potassium 20mg; Total Carbohydrate 28g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 16g); Protein 2g
% Daily Value: Total Fat 13% (Saturated Fat 17%); Cholesterol 2%; Sodium 11%; Potassium 1%; Total Carbohydrate 9% (Dietary Fiber 0%); Vitamin A 0%; Vitamin C 0%; Vitamin D 0%; Riboflavin 4%
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