Toaster Oven Breads :: Dinner Rolls
8 oz. pot cheese or cream cheese (at room temperature)
1/4 C. sugar
2 Tbsp. flour
2 tea. grated lemon rind
1 Tbsp. fresh lemon juice
1 tea. vanilla extract or flavoring
2 (8 oz.) pkg. refrigerated crescent roll dough
3/4 of 21 oz. can cherry pie filling
1 egg, lightly beaten with 1 Tbsp. water
1/4 C. sliced almonds
Stir together cheese, sugar, flour, lemon rind, lemon juice and vanilla extract or flavoring in a med.-size bowl with a wooden spoon until well blended and smooth.
Heat oven to 375 degrees F.
Unroll 1 pkg. of dough and separate dough into 4 rectangles. On a lightly floured work surface, cut each rectangle crosswise in half to make 2 squares from each rectangle. Pin. together any perforations or holes in dough. Then stretch the 2 opposite corners of each square slightly to lengthen the dough and form the flaps that will enclose the filling. Then transfer to unprepared cookie sheet.
Spoon 1 Tbsp. of cheese filling diagonally onto center of each square, at a right angle to stretched corners. Top with about 1 Tbsp. cherry pie filling. Fold one of the flaps across mixture. Fold other flap across, overlapping first flap. Brush each Danish with egg and water mixture. Sprinkle with some of the almonds. Continue making more Danishes with remaining crescent roll dough, cheese filling and cherry pie filling, including the second pkg. of dough. Bake for 15 to 18 min. or until golden. Remove to wire rack to cool.