Yum! Its Tasty Tuesday!

Its Tasty Tuesday again over at Balancing Beauty & Bedlam and I can't wait to show you this tasty treat. Now, right up front, I must tell you that this Easy Peasy Breakfast Danish recipe is not my own, but one that I found over at Smashed Peas and Carrots. I made the cream cheese version, as well as my own strawberry and apple versions, to take to Easter sunrise breakfast and just had to share with you. Easy and delicious!

Easy Peasy Breakfast Danish

Breakfast Danish
2 10 oz cans of refrigerated crescent rolls
1 8oz block of cream cheese, softened
1/2 cup sugar
1 tsp lemon juice
1 tsp vanilla
1 tbsp sour cream

Alternative ingredient: fruit filling or jam of your choice

Icing
1 cup powdered sugar
1 tbsp butter, softened
1 -2 tbsp milk
1/4 tsp almond extract

Preheat your oven to 350 degrees and grease a cookie sheet or jelly roll pan.

In a large bowl, mix together the cream cheese, sugar, lemon juice, vanilla and sour cream. Set aside. (Note: if you want to do fruit filled danish, then you can omit these ingredients and this step.)

Open your cans of crescent rolls and DO NOT unroll. Slice the "tubes" of crescent rolls into 1/4 inch disks. Flatten and place on your prepared jelly roll pan.

Indent the center of each disk with your finger (I used the back of a melon baller to get a good indentation) and place a dollop of the cream cheese mixture (or fruit filling, if you prefer) on it.

Bake for 15 minutes or until just starting to turn golden. Let cool on a cooling rack or waxed paper.

While cooling, make your icing. Mix the powdered sugar, butter and 1 tbsp of milk together. Slowly, add a little bit more milk until the icing is good drizzling consistency. Once danish are cool, drizzle with icing.

You'll get about 1 dozen danish per roll of crescent dough.

This recipe is a perfect example of why I love participating in link parties at other blogs. You just never know what little gem you will find! Be sure to check out all of the other great recipes being shared today at Tasty Tuesday.