“Has no gluten or added sugar but carries all the mouthwatering flavors you’re looking for in a blueberry cheese roll!”
Original Recipe Author
Picture the perfect Pillsbury crescent roll. What do you see?
For us, the flakiness, the sweet pillowy filling, and the irresistible aroma of freshly baked dough are all essential.
But we still wondered if we could have it all without pumping our bodies full of sugar.
Well, we found a Pillsbury crescent rolls cream cheese Danish recipe that makes this possible and shockingly easy!
Bonus point: Check the tips section to figure out how to use the same dough for savory dishes.
Pillsbury Crescent Rolls Cream Cheese Danish
- 3 cups shredded mozzarella (600 g)
- 3 heaping tbsp. cream cheese (about 60 g)
- 2 cups almond flour – use the same measuring cup of the mozzarella (280 g)
- 1 large egg
- 1 tbsp. psyllium (about 12 g)
- 1 tbsp. aluminum-free baking powder (about 8 g)
- Fresh basil and oregano (only if you’re making savory filling)
Sweet Cheese Filling:
- 8 oz. cream cheese (225 g)
- 1-1¾ oz. vanilla flavored sugar-free sweetener (30-50 g, depends on your desired sweetness level)
- Blueberries – for those who like it (here we did a half with and a half without)
- Put all the dough cheeses in a glass bowl and microwave them at 1-minute intervals.
- After each 1-minute heating interval, take the bowl out, mix the cheeses, and put it back again. (Repeat three times or so until everything is melted and homogenous.)
- Transfer the cheese to a food processor, add the remaining dough ingredients, and mix well.
- Split the dough into three equal-sized balls.
- Put each ball between two parchment papers and roll it into a rectangular sheet.
- Mix the cream cheese and sugar-free sweetener well to prepare the base filling.
- Scoop out the filling and spread it onto the dough sheets.
- Add some blueberries over the sheet. (Optional)
- Roll up the dough.
- Wrap the rolls well and pop them in the freezer for a while.
- Once the rolls are semi-frozen, take them out and cut them into slices.
- Preheat the oven to 340°F (170°C).
- Butter up a muffin tin and arrange the slices on it.
- Bake the dough for 20–22 minutes or until they turn golden.
- Let the crescent rolls cool down before removing/serving them.
- If you plan on making a savory variation, add salt with fresh basil and oregano (or a mixture of dry greens) to the dough while it’s in the food processor (step no.3).
- We blasted the cheeses for 3 minutes in total, but your microwave might be slightly different than ours. Still, the best practice is to heat at short intervals and mix often.
- Some people use store-bought dough sheets, but making the rolls from scratch gives you the chance to customize the recipe to your liking.
- To keep the dessert as keto-friendly as possible, pick raw blueberries rather than sweetened packages.
- It’s possible to replace the blueberries with your fruit/drizzle of choice.
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