Honey Cream Filled Crescents
These cream filled crescents are just as delicious with toasted pecans as with almonds. Using flower honey makes them even tastier. You can even try rolling them like a bear claw for a different look.
4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp.
honey, divided
1/4 cup
PLANTERS Sliced Almonds
1 pkg.
(8 oz.) refrigerated crescent dinner rolls
Dash
ground cinnamon
PREHEAT oven to 375°F. Mix cream cheese and 2 Tbsp. of the honey. Stir in almonds.
UNROLL crescent roll dough; separate into 8 triangles. Spread 1 rounded Tbsp. cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
BAKE 12 to 14 min. or until golden brown. Serve rolls warm, drizzled with remaining honey.
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