Ingredients
4 (8 ounce) cans crescent roll dough
1 (8 ounce) package cream cheese, softened
1 large egg, lightly beaten
13 cup red pepper jelly
1 tablespoon honey
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Danish PFOA-free nonstick — metal utensil safe, oven safe
Unlined copper for rapid evaporation — perfect jams and preserves
Cast iron pan for Danish aebleskiver — spherical filled pancakes
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Danish PFOA-free nonstick — metal utensil safe, oven safe
Unlined copper for rapid evaporation — perfect jams and preserves
Cast iron pan for Danish aebleskiver — spherical filled pancakes
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preheat oven to 325. unroll 1 can crescent dough unto lightly floured surface. divide into 2 pieces separating at center perforation. press each piece into a 7 inch square, pressing perforations to seal. bring corners of each square to a center, partially overlapping and lay each corner in center using thumb making a small indentation. repeat with remaining crescents and move to lightly greased cookie sheet. stir together cream cheese and egg. stir together pepper jelly and honey. spoon 2 tablespoons cream cheese mixture onto each dough square and top with jelly mixture. bake at 375 15-18 minutes until golden brown.