This week’s BWW submission “Iced Whisk”. Susan at The Well Seasoned Cook hosts this weekly culinary black and white photography event. If you’d like to know more about it you can find out about it here. I enjoy participating, besides seeing all the beautiful B&W eye candy, there’s zero commitment. In other words, participate if you like, if you can’t no worries. Isn’t that nice!
More than the actual Thanksgiving meal, I look forward to the leftovers. I love opening the refrigerator and seeing it over flowing with food. I love the lazy day following the frenzy of cooking, “you’re hungry? you know where the microwave is.”
I also love getting creative with leftovers. After day two of the identical food that we had on the big T-day, it’s time for me to change things up. Incorporating leftovers into breakfast is the biggest challenge (if you don’t count eating the leftover pie for breakfast).
I actually think that I saw something like this in a Pampered Chef cookbook back in the 90’s, but I can’t remember exactly. Consider the source, I’m in my mid-ish 40’s and I can’t remember that I put my glasses on top of my head.
Purchased crescent rolls makes quick work of these deliciously creamy stuffed gems.The drizzle of an orange glaze makes you feel like you’re eating dessert for breakfast.
Other than using the mixer, the crescent rolls are easy to make and assemble, a great dish for the kids to help make.
Sit back and pour yourself a cup of coffee, enjoy the long weekend and the reinvention of leftovers.
- 2 (8 ounce) cans Pillsbury Crescent Rolls
- 1 (8 ounce) package cream cheese, softened
- 1 orange, juiced and zested
- 1/4 cup whole berry cranberry sauce
- 1/2 cup powdered sugar
- Preheat oven to 375°F. In a medium mixing bowl mix cream cheese, cranberry sauce, 1/2 the orange zest and 2 tablespoons of the orange with a mixer until homogenous and creamy (add more juice if needed), scrapping down the sides as needed.
- Unroll and separate the crescent rolls. Drop some of the cran-orange filling into the center of the roll by the rounded teaspoon. Roll up the crescent roll starting with the largest side, then curve gently to form a crescent shape. Place on a baking sheet. Bake 11 to 13 minutes or until they are lightly golden. Let rolls cool slightly.
- Meanwhile prepare the icing. In a small bowl whisk together the powdered sugar, the orange zest and the orange juice 1 teaspoon at a time until the powdered sugar is dissolved but not too runny. Drizzle the icing over the cooked rolls.
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