RingsYields 2 crescent rings,each serving 6-8 people (12-16 total)
Ingredients:
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1 8-oz block Fresh Ricotta Goat Cheese
1/4 cup flour
1/2 cup sugar
1/2 cup fresh raspberries
1/2 tsp almond extract
sliced almonds, for garnish, if desired
Glaze: 1 cup powdered sugar whisked with 1 TBSP milk and 1/2 tsp almond extractPreheat oven to 400 degrees F.Whisk together cream cheese, sugar and 1/2 tsp almond extract until smooth. Add in flour fresh raspberries and gently mash with the whisk several times.Spray a cookie sheet with non-stick spray. Unroll 1 can of Pillsbury Crescent Rolls onto sheet and use your hands to flatten and seal the perforated edges. You can use a rolling pin if desired, but your hands work just fine.Spread 1/2 the cream cheese mixture onto the flattened rolls. Starting at one of the long sides, gently roll dough up, sealing the edges together once it’s completely rolled.Curve the long roll around so that the edges touch, Press to seal the edges.Use kitchen shears or a sharp knife to cut 1-1 1/2″ segments 3/4 of the way through, allowing the innermost part of the ring to remain in tact. Then, gently pick up each segment and twist, laying the rolled-up portion as flat to the pan as possible. It looks better if all the segments are twisted the same way, but it’s not necessary.Bake for 15-20 minutes, until rolls are golden brown. Let cool 5 minutes and drizzle with glaze. Top with additional fresh raspberries and sliced almonds, if desired.Repeat process with 2nd crescent can of crescent rolls. It is possible to bake both rings on the same cookie sheet- they’ll just puff up a bit so keep that in mind.Rolling can be a little bit challenging, do not be discouraged it it doesn’t turn out as pretty in the picture above!!
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