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Pepper Jelly Danish

Photo: Charles Walton IV; Styling: Buffy Hargett
Prep time 25 mins
Bake time 18 mins
Yield Makes 8 servings
Reader Martha Foose uses a locally produced honey-infused pepper jelly; we added honey to regular pepper jelly for a similar taste.

Ingredients

  • 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

How to Make It

  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.

Mockingbird Bakery, Greenwood, Mississippi