Pepper Jelly Danish

Pepper Jelly Danish

Martha uses a locally produced honey-infused pepper jelly; we've added 1 Tbsp. of honey to regular pepper jelly for a similar taste.

Southern Living NOVEMBER 2006

  • Yield: Makes 8 servings
  • Prep time: 25 Minutes
  • Bake: 18 Minutes


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


1. Unroll 1 can crescent roll dough onto a lightly floured surface; divide into 2 pieces, separating at center perforation. Press each piece into a 7-inch square. Bring corners to center, partially overlapping each; gently press corners into centers using thumb, making a small indentation. Repeat process with remaining cans of crescent rolls. Transfer to lightly greased baking sheets.

2. Stir together cream cheese and egg; stir together pepper jelly and honey. Spoon 1 Tbsp. cream cheese mixture into center of each dough circle, and top with 2 tsp. pepper jelly mixture.

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


Bake time is per batch.


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Pepper Jelly Danish Recipe