Cranberry Cream Cheese Crescent Bites
120kcal
Ingredients
Dough and Filling
- 1 can crescent roll dough (8-count) Provides a quick, flaky base that browns nicely.
- 4 oz cream cheese (softened) Adds creamy richness and a smooth filling.
- ¼ cup powdered sugar Sweetens the cream cheese without graininess.
- ½ tsp vanilla extract Enhances flavor and rounds the sweetness.
Toppings
- ½ cup whole berry cranberry sauce Adds bright tartness and texture from berries.
- to taste chopped pecans (optional) Brings crunch and nutty warmth.
- to taste orange zest (optional) Adds fresh citrus brightness that complements cranberries.
Method
Preparation
- Preheat the oven to 375°F. Lightly grease a mini muffin tin or line with mini muffin liners.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Unroll the crescent roll dough and separate into the 8 triangles. Cut each triangle in half lengthwise to make 16 smaller triangles.
- Gently press each small triangle of dough into one cup of the mini muffin tin, forming a little cup with the point tucked underneath.
- Spoon about 1 teaspoon of the cream cheese filling into each dough cup.
- Top each cream cheese dollop with about 1 teaspoon of whole berry cranberry sauce.
- If using, sprinkle a pinch of chopped pecans or a little orange zest on each bite.
Baking
- Bake the bites for 11–13 minutes, or until the crescent dough is golden brown and puffed.
- Remove from the oven and allow the bites to cool in the tin for 2–3 minutes, then transfer to a cooling rack to cool slightly before serving.
Notes
Keep the cream cheese well softened for a silky filling. Don't overfill the cups to avoid spills while baking. Can be frozen before baking, adding extra time if baking from frozen.