Pepper Jelly Danish

Southern Living
Pepper Jelly DanishRecipe
Photo: Charles Walton IV; Styling: Buffy Hargett
Reader Martha Foose uses a locally produced honey-infused pepper jelly; we added honey to regular pepper jelly for a similar taste.
Makes 8 servings


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4 (8-oz.) cans refrigerated crescent rolls
1 (8-oz.) package cream cheese, softened
1 large egg, lightly beaten
1/3 cup red pepper jelly
1 tablespoon honey


Prep: 25 Minutes
Bake: 18 Minutes

1. Preheat oven to 375°. Unroll 1 can crescent roll dough on a lightly floured surface; divide into 2 pieces, separating at center perforation. Press each piece into a 7-inch square, pressing perforations to seal.

2. Bring corners of each dough square to center, partially overlapping each; gently press corners into centers using thumb, making a small indentation. Repeat procedure with remaining cans of crescent rolls. Transfer to lightly greased baking sheets.

3. Stir together cream cheese and egg; stir together pepper jelly and honey. Spoon 2 Tbsp. cream cheese mixture into center of each dough circle, and top with 2 tsp. pepper jelly mixture.

4. Bake, in batches, at 375° for 15 to 18 minutes or until golden brown.

Created date

December 2008