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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is very easy to make and tastes wonderful! Ingredients:
2 (10 1/8 ounce) tubes big crescent rolls |
12 ounces cream cheese, room temperature |
1/2 cup plus more powdered sugar |
3 1/2 tablespoons cornstarch, divided |
1 large egg, separated |
1/2 cup large-curd cottage cheese |
1 cup drained cranberry sauce |
Directions:
1. Preheat oven to 375°F
2. Line 12x18x1-inch baking sheet with parchment paper.
3. Unroll both tubes of dough; arrange side by side in pan (some of dough may hang over 1 long edge).
4. Press to seal all seams to form 1 large piece and cover pan bottom.
5. Beat cream cheese, 1/2 cup sugar, 2 1/2 tablespoons cornstarch, and egg yolk in medium bowl to blend.
6. Mix in cottage cheese.
7. Mix cranberry sauce and remaining 1 tablespoon cornstarch in small bowl until cornstarch dissolves.
8. Spread cheese filling lengthwise over left half of dough, leaving 1-inch plain dough border on top, bottom, and left edges.
9. Top cheese with cranberry filling.
10. Using parchment as aid, fold plain dough over, enclosing filling; peel back paper.
11. Seal dough edges.
12. Cut several diagonal slits in top of dough.
13. Beat egg white until frothy; brush over top.
14. Bake until cooked through, about 35 minutes.
15. Dust with more sugar and cool.
16. Serve warm or at room temperature.
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