Description
Flaky crescent dough filled with sweet cream cheese and tart cranberry sauce — the ultimate fall appetizer for holidays, potlucks, or cozy evenings. Easy, festive, and ready in under 25 minutes.
Ingredients
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1 can crescent roll dough (8-count)
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4 oz cream cheese (softened)
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¼ cup powdered sugar
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½ tsp vanilla extract
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½ cup whole berry cranberry sauce
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Optional: chopped pecans or orange zest for topping
Instructions
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Preheat oven to 375°F (190°C). Grease or line a mini muffin tin.
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In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
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Unroll dough and cut each triangle in half. Press into muffin cups.
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Spoon 1 tsp cream cheese filling, then 1 tsp cranberry sauce into each cup.
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Top with nuts or orange zest if using.
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Bake for 11–13 minutes or until golden brown and bubbly.
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Cool slightly before serving.
Notes
Use whole-berry cranberry sauce for a better texture and flavor burst.
Assemble unbaked bites and freeze for up to 3 months; bake straight from frozen by adding 2–3 minutes.
Don’t overfill; stick to 1 tsp of each layer to prevent soggy bottoms.
Let the cream cheese reach room temperature for a smooth filling.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 100
- Sugar: 4g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg