Ingredients
• 1 (8 oz) tube refrigerated crescent roll dough (or vegan crescent dough)
• 4 oz (115g) cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ¾ cup fresh strawberries, finely diced + patted dry
• 1 tbsp melted butter or coconut oil (for brushing)
• Optional: extra powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fold in diced strawberries (squeeze gently in a paper towel first to remove excess juice—prevents soggy rolls!).
- Unroll crescent dough; separate into 8 triangles. Do not press perforations together—keep them distinct for easy rolling.
- Spoon ~1½ tbsp cheesecake-strawberry mix down the center of each triangle.
- Starting at the wide end, roll tightly toward the tip. Curve ends slightly inward to form a crescent. Place on sheet, point-side down.
- Brush lightly with melted butter.
- Bake 12–14 min until golden brown and puffed.
- Cool 5–10 min (filling is molten hot!). Dust with powdered sugar. Serve warm or room temp.
PREP TIME & NUTRITION (per roll, makes 8):
Prep Time: 15 min | Cook Time: 14 min | Total Time: 30 min | Servings: 8 | Calories: 180 | Net Carbs: 18g | Fats: 11g | Protein: 3g