Cranberry-Stuffed Crescents

1. 1

   Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add sugar, beating until combined. Add egg yolk, beating until blended.

2. 2

   Separate crescent rolls into 32 triangles. Spoon 1 tsp. cream cheese mixture onto short end of each triangle. Top with 1 tsp. cranberry sauce, and sprinkle evenly with walnuts. Fold long ends over filling, tucking edges under. Place on lightly greased baking sheets.

3. 3

   Bake at 350u00b0 for 15 to 17 minutes or until golden. Serve warm.

4. 4

   Orange-Almond Stuffed Crescents: Stir 1 1/2 tsp. grated orange rind into cranberry sauce. Substitute 1/2 cup toasted sliced almonds for walnuts. Prepare and assemble crescents as directed. Stir together 1 egg and 1 tsp. water; brush over unbaked crescents. Sprinkle with additional sliced almonds, if desired. Bake as directed. Stir together 1 cup powdered sugar and 2 Tbsp. orange juice; drizzle over baked crescents. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.