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Strawberry-Lemon Crescent Breakfast Bake

  • Prep 15 min
  • Total 45 min
  • Ingredients 7
  • Servings 4
  • Pinterest
    395
  • Save
    340
  • Print
    1K
  • Facebook
    118

This irresistible crescent bake combines lemon, strawberries and cream cheese for a breakfast the whole family will enjoy! MORE+ LESS-

Stephanie Chavez
September 20, 2016

Ingredients

1 1/2
cup chopped frozen strawberries
1/4
cup sugar
1
lemon (1 tablespoon juice and 2 teaspoons grated peel)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
package (8 oz) cream cheese
1 1/2
teaspoon vanilla extract
2
eggs

Steps

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  • 1
    Heat oven to 375°F. In medium bowl, stir together 1 1/2 cups chopped frozen strawberries, 1/4 cup sugar, 1 tablespoon lemon juice and 2 teaspoons grated lemon peel. Let stand 10 minutes.
  • 2
    Meanwhile, spray bottom only of 9 1/2-inch glass pie plate with cooking spray. Shape dough from 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls into crescent rolls as directed on can. Cut each roll crosswise in half; arrange in circular pattern in pie plate.
  • 3
    In another medium bowl, beat 1 package (8 oz) cream cheese with electric mixer on medium-high speed until softened. Add 1 1/2 teaspoons vanilla; beat again. Add 2 eggs; beat until creamy. Fold strawberry mixture into cream cheese mixture. Pour over crescent rolls in pie plate.
  • 4
    Bake 30 minutes or until light golden brown.

Expert Tips

For a stronger lemon flavor, add 2 teaspoons grated lemon peel to the strawberries.

If desired, cool 10 to 15 minutes then add powdered sugar as a garnish.

Nutrition Information

No nutrition information available for this recipe

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