Cheese Danish

danishOne of my weaknesses are canned biscuit products. Yep, you read that right. The sometimes scary pop of that can goes far back into my childhood. And I still love them. In particular, the buttermilk biscuits. I don’t want to know what’s in them! I’ve never even looked at the ingredients because there’s no way I’m giving them up. They’re a quick breakfast that I love drizzling honey on and although I usually stop myself after inhaling two, I could easily eat three no problem!

I also really like crescent rolls. Uh-huh. I do. I really, really do. My kids like ’em too. Sometimes I put some chocolate chips on them, roll them up and voila, chocolate “croissants”! But I recently made cheese danishes out of them and Hallelujah! They’re easy, cheesy (cream cheesy) and a nice little breakfast treat.

Cheese Danish (makes 8)

  • 2 tubes crescent rolls, separated and rolled to 8 rectangles
  • 1/2 of an 8 ounce package cream cheese, softened
  • 1/4 c. ricotta cheese
  • 1 egg yolk
  • Just under 1/4 c. white sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. lemon zest, optional

Preheat the oven to 375 degrees. In a stand mixer or if you don’t have one, a large bowl and use a hand mixer, add all the ingredients, except obviously the crescent rolls. Whip until combined. Add a large spoonful of the cheese mixture to each rectangle and fold the sides up toward the center, pinching together. Place on a baking sheet and bake for 10 minutes. Keep an eye on the danishes because the dough tends to burn on the bottom. When done cooking, remove from oven and let cool. Delish with a cup of coffee!!danish 2danish 3

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