Ingredients
- 2 tubes refrigerated crescent roll dough (8 oz each)
- 1 (8 oz) block cream cheese, softened
- ½ cup granulated sugar
- ½ tsp almond extract
- 1 can (21 oz) raspberry pie filling
- ½ cup powdered sugar
- 2–3 tbsp
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Unroll crescent dough and separate into triangles. Arrange in a circle with wide ends overlapping in the center.
- In a bowl, beat cream cheese, sugar, and almond extract until smooth.
- Spoon raspberry pie filling over dough. Dollop cream cheese mixture on top.
- Fold dough points over filling and tuck under the ring.
- Bake 20–25 minutes until golden. Cool completely.
- Whisk powdered sugar and milk/cream into glaze. Drizzle over cooled ring.
- Slice and enjoy!
Notes
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Calories: 81 kcal
Servings: 8