Preheat oven 375°

1 – 4 ct. pkg refrigerator crescent rolls or use 4 & bake 4 as crescent rolls or dbl. the recipe

1 – 8 oz. pkg. of cream cheese  -  2 – 8 oz. pkgs. if doing 2 of them

1 T or more of Italian Seasoning

1- On ungreased cookie sheet press all 8 crescents into a large rectangle, pressing all of the seams together. 

2- Place the cream cheese ‘brick’ in the middle of the dough.

 3- Top the cr. cheese with Italian Seasoning. 

4- Wrap up the cr. cheese like a package by folding up both long sides of the dough and overlapping them over the top & then rolling each end.

 5- Bake for 10-13 minutes or until golden brown.

 6- Serve warm.  Slice into sections & provide forks. 

Check out Holly's No-Salt Cookbook.  Visit our Order / Shopping Page...

 Holly's Hints:

* If you would like to use less cream cheese you spread it on the dough to the thickness you want.

* Use low-fat cream cheese                                   

Return to previous page                                 Return to Recipe Box