Recipe: Strawberry Breakfast Pastries (using refrigerated crescent roll dough)

STRAWBERRY BREAKFAST PASTRIES

2 cans (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
3/4 cup plus 1 tablespoon sugar, divided use
4 cups strawberries, washed, hulled, and sliced
1 egg white, beaten
Fresh strawberries (for garnish)

Preheat oven to 325 degrees F.

Press the dough from one package of rolls into the bottom of a greased (13x9x2-inch) pan; set aside.

In a bowl, mix cream cheese and 3/4 cup sugar until smooth. Spread on dough; set aside.

With rolling pin, roll out the second package of dough to a rectangle (approximately 13x9-inches). Place sliced strawberries on top of cream cheese mixture. Top with rolled dough. Brush with egg white. Sprinkle top with the remaining 1 tablespoon sugar.

Bake at 325 degrees for 35 minutes. Serve warm.

Makes 24 or 16 large portions
Source: North American Strawberry Growers Association